Piedmontese mixed boiled meat

Preparation:

Preparation: A sufficient quantity of water flavored with the vegetables is brought to the boil. When it comes to the boil, the beef is dipped in it, and after an hour the veal tip and tail. Boil separately in boiling water flavored with the veal's head and tongue. Once cooked, the meats are placed on a very hot serving plate. Then they are sprinkled with a little coarse salt and sprinkled with a ladle of their boiling broth. The Piedmontese boiled meat can be accompanied by the classic Piedmontese bagnet verd or by the bagnet ross or by a sweet and sour pepper sauce, or even by fruit mostarda. The simplest accompaniment is a drizzle of excellent extra-virgin olive oil with a marked but delicate fruity flavour.