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🍽️ Bollito Misto

489 kcal · 30 min

Ingredients

• 150 g chicken breast fillet
• Veal fillet (150 g each)
• Beef fillet (150 g each)
• 1.5 poultry broth
• 150 g celery stalks (cleaned, washed, cut into large pieces)
• 200 g small carrots (peeled, halved lengthwise)
• 200 g new, small sweet potatoes (peeled, quartered lengthwise)
• 150 g white turnip (peeled, quartered)
• 40 ml sherry
• Salt
• Pepper (from the mill)
• 1 clove of garlic
• 4 anchovy fillets
• 1 tbsp capers
• 3 tbsp parsley (finely chopped)
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp mustard
• 2 tbsp pine nuts
• 1 hard-boiled egg yolk
• 0.5 bunch chives

Instructions

1. 1. Add the prepared vegetables to the broth and bring everything to a boil. Season the soup with salt, pepper, and sherry, then let it simmer gently for 10 minutes.
2. 2. Peel the garlic and chop it roughly. Puree it finely with the sardine fillets, capers, parsley, olive oil, vinegar, mustard, pine nuts, and egg yolk using a hand blender.
3. 3. Add the meat to the broth and let it cook through over low heat for about 10 minutes.
4. 4. Remove the meat from the broth, slice it, and serve it together with the vegetables, broth, and dip.

Nutrition per serving

• kcal: 489
• Protein: 43 g · Fett/Fat: 29 g · Carbs: 22 g