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Bacon Bollito With Salsa Verde

Bollito misto usually contains several meats (it means ‘boiled mixed’ in Italian), but this bacon version is equally delicious. It is traditionally served with salsa verde.

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4 small carrots, peeled and left whole
4 small onions, peeled, with root intact 1.5kg (3lb 5oz) bacon joint, soaked overnight in water and drained
2 celery hearts, quartered through the root end
12 black peppercorns
3 fresh bay leaves
Pared rind of 1 orange, studded with 4 whole cloves
12 parsley stalks
12 new salad potatoes (such as Charlotte) unpeeled
120g (4½oz) podded broad beans (fresh or frozen)
12 baby leeks, trimmed
Salsa Verde, to serve


Serves: 8


Put the carrots and onions into a pan large enough to hug the bacon joint and place the bacon joint on top. Add the celery, peppercorns, bay leaves and studded orange rind, then add enough water so that the liquid covers the bacon completely. Add the parsley stalks to the pan and bring to the boil. Reduce the heat and simmer for 1 hour, skimming off any scum that rises to the top and topping up with boiling water as required to keep the bacon completely covered. Crook the bacon following the instructions on the wrapping - about 20 minutes per 450g (1lb). Add the new potatoes 20 minutes before the end of the cooking time. Add the broad beans and leeks 10 minutes before the end. Discard the orange and parsley stalks. Remove the bacon from the pan and place on a carving board. Snip away the string and cut away any excess fat, then carve into thick slices. Arrange the bacon slices on serving plates and spoon around a selection of the vegetables and a little broth. Serve with Salsa Verde and Dijon mustard.

Per serving:- 267 kcals, 7g fat, 2g saturated fat, 12g carbohydrate, 1.39g sodium

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