Bollito Misto with Salsa Verde

Ingredients

• 2  saltpacked anchovies rinsed
• 2  beef cheeks 
• 4  beef sausages 
• 1 pound brisket 
• 4 servings pepper black freshly ground
• 2 pounds calf's tongue 
• 1 tablespoon saltpacked capers rinsed drained
• 2  carrots peeled quartered
• 2 rib celery cut into 1 inch pieces
• 4  cornichons 
• 1  hardboiled egg roughly chopped
• 1  onion spanish with 2 cloves peeled
• 1 bunch parsley italian leaves picked from stems
• 4 tablespoons red wine vinegar 
• 1 teaspoon salt 
• 3 pounds veal shanks 
• 3 quarts water 
• 2 tablespoons citrus champagne vinegar 
• 1  capon cut into 4 pieces
• 1  capon cut into 4 pieces

Equipment

• food processor
• pot

Directions

1. Cover calf's tongue and warm water and boil 40 minutes.
2. Drain, cool and peel off outer skin and membrane. In a large soup pot, place 3 quarts water, vinegar, carrots, celery, onion and veal shank over high heat and bring to a boil. Cover and boil 45 minutes.
3. Add brisket, beef cheeks and sausages and boil, covered, 30 minutes.
4. Add capon and turkey breast and boil uncovered, 45 minutes. Replace dissipated water with each step.
5. Remove each piece of meat and arrange on a platter.
6. To make salsa verde: place parsley, anchovies, capers, hardboiled egg, cornichons, white wine vinegar, salt and pepper in food processor and blend until smooth, about one minute.
7. Carve meat and serve with salsa verde.