Mixed boiled meats such as knuckle of veal and rump of beef, sometimes with chicken or sausage or pig's foot, guancia, brains, cotechino sausage and tongue. They are sliced and served with boiled potatoes and onions and bagnet piemontese, a garlicky green sauce similar to salsa verde. In Piedmont it traditionally contains seven types of meat and poultry. The gran bollito misto is usually served from a special compartmentalised trolley.
"Great boil", which sounds like a horrid festering suppuration, but is in fact another name for the Piedmontese "gran bollito misto"
"Great boil", which sounds like a horrid festering suppuration, but is in fact another name for the Piedmontese "gran bollito misto"
Spider crab. This is a crab with little meat but what it has is well-flavoured. It has a large, oval spiked body and long, thin spidery legs, hence its name.
Spider crab. This is a crab with little meat but what it has is well-flavoured. It has a large, oval spiked body and long, thin spidery legs, hence its name.
Crab meat mixed with finely chopped onions, mushrooms, garlic and red peppers which have been fried, perhaps with cream and cognac added.
