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Preparation time  
3 hours 30 min
8 people
Recipe type 
Main courses


to taste
red bagnet (tomatoes, peppers sauce from piedmont region)
to taste
green bagnet (parsley and salted anchovy-based sauce)
to taste
vegetable broth
500 gr
to taste
grape mustard
300 gr
traditional sausage
hen singed
500 gr
beef tongue
500 gr
500 gr
bottom sirloin
500 gr

Use three pots, one larger so you can fill it with 10 liters of water. Bring it to a boil with all the ingredients for the cooking stock.

Then pour three liters of this broth into the second pot and put it on the stove. In the first boiling saucepan, at a very high heat, place the scaramella, coda (oxtail), tongue, muscle and hen; after about ten minutes lower the heat and continue the cooking for two and a half hours with the lid down. But the hen is already cooked in an hour and 15 minutes: remember to remove it from the pot and keep it warm. Place the head in the second pot, already containing the three liters of boiling broth, over high heat; after 10 minutes lower the heat and continue the cooking for about three hours.

With a fork pierce the cotechino (pork sausage) and put it in the third pot, in cold unsalted water; bring to a boil and cook for an hour. Summarizing: in the large pot were boiled five different meats, including the hen, in seven liters of broth; in the second pot, in three liters of broth, we cooked the head; in the third pot we cooked the cotechino (pork sausage). It is important to follow this procedure which at first might appear complex, because it is essential to preserve the singularity of each flavor of the ingredients: the fat from the head or the spices of the cotechino (pork sausage) must not influence the flavor of the other meats.

Once fully cooked, remove the pieces of the boiled meats from the pots, drain them and serve them very hot, slicing them in the presence of the guests and accompanying them with the sauces (even if the connoisseur will prefer to dip the meat simply in salt).

At the Feast of the bue grasso (fat ox) that is celebrated in Carrù on the second Thursday before Christmas, the great bollito piemontese(Piedmont boiled stew) finds its moment of glory with the seven canonical pieces: scaramella, head, muscle, tongue, oxtail, cappone (capon) and cotechino (pork sausage). Since the capon is consumed exclusively at Christmas, in this recipe that we present it is replaced with a hen which is obviously available all year round.