Piedmontese boiled meat

Preparation:

Preparation: Bring five liters of salted water flavored with celery, onion and carrot to the boil in a rather large saucepan. Then dip the beef in it and lower the heat so that the liquid simmers. After an hour add the veal, the hen, the tongue and cook for about 2 hours, always on moderate heat. At the same time, after having pricked the skin with a needle, immerse the cotechino in another saucepan filled with cold water and leave to boil for about 2 hours. Turn it off, let it rest for 10 minutes in its water, then remove it and drain it well. Gather the various meats on a large serving dish, serve them with a side dish of boiled potatoes, salsa verde or other sauces. Accompanying wines: Barbera D'Asti “Superiore” (also the “Vivace”) DOC, Colli Euganei Rosso DOC, Rosso Piceno DOC.