Simone has an innovative approach that will also be more practical for a home cook than might be the carrello piled high with mixed boiled meats one often encounters in restaurants.
He simmers his meats in the kitchen, and come time to serve them cuts a half-inch (1.5 cm) slice from each kind of meat he has cooked, sets them in a heated terracotta pot, tops the pot off with simmering broth, adds a boiled potato, and brings it to the table, where the diner transfers them to the plate and adds condiments.
What to Drink With a Meal Like This?
Chianti Classico would be a good bet. However, I would also be tempted to serve a Barolo or Barbaresco from the Langhe, where King Vittorio Emanuele was known for sneaking away from court to enjoy Bollito Misto alla Piemontese.
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