Bollito di carne
Aromatic Meat Stew with Red Wine, Cloves & Juniper Berries

About This Recipe

Are you looking for a delicious chicken recipe with a difference? If you are, you’ve found it! Here’s my aromatic meat stew with red wine, cloves & juniper berries for you to enjoy.

Bollito di carne is a classic northern Italian dish, typically from Piedmont. Hearty, rich and satisfying, it always includes several different types of meat – the kinds used vary depending on availability and the preference of the cook. For this recipe I decided to use duck, pork and chicken, as recommended to me by a butcher in one of the markets I visited when filming in Piedmont. Serve with plenty of toasted sliced ciabatta rubbed with fresh garlic on both sides.

TwitterFacebook

8

Serves

15

Ingredients

Chicken

Main Ingredient

Meat Dishes

Type

Ingredients

  • 140ml Olive oil
  • 4 (about 800g) Duck legs, skinned, trimmed & cut into drumsticks and thighs
  • 800g Pork spare ribs, cut into 2-rib sections
  • 1kg Bone-in chicken thighs, skinned and trimmed
  • 1 Large red onion, peeled and roughly chopped
  • 1 Celery stick, roughly chopped
  • 1 Carrot, peeled and roughly chopped
  • 2 Cloves
  • 8 Juniper Berries
  • 300ml Full-bodied red wine
  • 3 tablespoons Fresh, flat leaf parsley
  • 1 litre Hot vegetable stock
  • 2 tablespoons Tomato puree
  • To taste Salt
  • To taste Freshly ground black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest aromatic meat stew with red wine, cloves & juniper berries! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat half the oil in a large flameproof casserole over a medium to high heat. When very hot, fry the duck, pork and chicken in batches until well browned on all sides. Remove the meat with a slotted spoon and transfer to a large bowl. Set aside.
  2. Pour in the remaining oil and reduce the heat to medium. Add the onion, celery, carrot, cloves and juniper berries and fry for about 5–10 minutes, stirring occasionally.
  3. Increase the heat, pour in the wine and add the parsley. Bring to the boil and let it bubble for 1–2 minutes. Add the stock and tomato purée and bring to the boil.
  4. Return the meat to the pan with any juices. Season with salt and pepper. Bring to the boil then reduce the heat, cover and simmer gently for 1–1½ hours or until the meat is tender, stirring occasionally.

Once you’re done, simply sit back and enjoy your aromatic meat stew with red wine, cloves & juniper berries and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Homemade Sardinian Pasta Shells

View Recipe

Next Recipe

Chicken Breasts in Creamy Sage & Lime Sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Pizza Con Zucchine E Aceto BalsamicoPizza With Courgettes & Balsamic Glaze

I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Creamy chocolate rice pot with raspberries and almondsRisotto al Cioccolato

This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very...

2

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Rotolini di Zucchine Ripieni di Ricotta, Noci e Peperoni GrigliatiCourgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

One of the great things about these little stuffed courgette rolls is that they don't require any cooking and can be prepared ahead. All that's needed is a bottle of chilled Italian wine, some warm, crusty bread on the side and good friends to share them with. You can use hazelnuts instead of walnuts if you prefer.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Frittelle di zucchine con pecorinoCourgette Fritters With Pecorino

Whenever we are in Olbia, a port town on the northeast coast of Sardinia near my home, we order courgette fritters instead of chips. They make a great side dish or snack, but if you include cheese, as I have done here, they make a more substantial first course. Pecorino sardo, a traditional Sardinian hard cheese made from sheep’s milk – is similar to the better-known pecorino romano (which...

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Rigatoni con asparagi, piselli e funghiRigatoni with peas and porcini mushrooms in a creamy asparagus sauce

For anybody who isn’t a big fan of rich tomato sauces this has to be the perfect pasta recipe if you still want bags of flavour on your plate. This dish is so full of fresh ingredients that even though it’s in a creamy sauce it doesn’t feel heavy. I must admit that every time I make this for a vegetarian they utterly love me – so it must be good.

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe