Century Dictionary and Cyclopedia
- n. A name given in Italian glass-works to an artificial crystal of a sea-green color.
“This is also the place to try another local speciality, bollito misto, a half-a-dozen different cuts of boiled meats served with an array of savoury sauces – horseradish, parsley, candied fruits.”
“Minestrones can be made with water or vegetable stock," he writes in Jamie's Italy, "but the most memorable ones I've eaten have been made from the light broth that you get when making bollito misto".”
“In winter, they serve the best bollito misto in Rome.”
“Without the uglier, more flavorful bits of traditional bollito misto like veal head and pig lungs, something needs to be added.”
“A bollito misto with short ribs in a clarified broth with a green herb sauce was pretty successful.”
“Such a bollito misto is no small feat, requiring many different pots, and is best left to a restaurant kitchen.”
“The meats of a bollito misto are very good served just with a drizzle of extra virgin olive oil and a sprinkling of coarse sea salt, with Smothered Red and Yellow Peppers (page 356), or Salsa Verde (page 238).”
“More of a sauce than a vegetable dish, peperonata is the classic accompaniment to bollito misto page 338.”
“My dream list included bollito misto from Ristorante Diana in Bologna, Italy-dripping cuts of meat boiled together in a rich stock and served with spicy fruit mustards; muffuletta sandwiches from New Orleans's Central Grocery Co.”
“He looked up from his wintry bollito misto, looked right past me, looked back down at the boiled lovemaking of his seven meats and seven vegetable sauces, looked back up, looked right past me again.”
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