126 DECEMBER 2020
piece of meat finishes cooking before oth-
ers, transfer meat to a heatproof bowl, and
spoon some of the braising liquid over top
to moisten; cover with plastic wrap.- Meanwhile, place cotechino in a large
pot; add cold water to cover by 2 inches.
Bring just to a gentle boil over high. Reduce
heat to medium-low; gently simmer until a
thermometer inserted in center of sausage
registers 165°F, 30 to 35 minutes. - Transfer brisket, short ribs, chicken,
and cotechino to a large rimmed baking
sheet; let cool 5 minutes. Meanwhile, pour
brodo through a fine wire-mesh strainer
into a large pot; discard solids. Set aside 1½
cups brodo for serving; reserve the rest for
another use. - Slice brisket against the grain; transfer to
a large serving platter. Carve short ribs and
chicken (remove and discard bones), and
slice cotechino; transfer to platter with bris-
ket. Spoon brodo over meat mixture; serve
with caper-cornichon salsa verde, potato-
Parmesan puree, and pickled vegetables.
NOTE Cotechino can be purchased at
debragga.com. Leftover brodo may be
used in place of any meat broth in soups,
braises, and sauces. Let brodo cool; cover
and refrigerate up to 3 days or freeze up to
3 months.
Caper-Cornichon Salsa Verde
PHOTO P. 95
TOTAL 25 MIN; MAKES ABOUT 1^1 / 3 CUPSHard-cooked egg yolks help emulsify this
sauce, adding a creamy richness to the
fresh herbs. Paired with bollito misto, it pro-
vides bright and zippy flavor to long-cooked,
richly savory meat.1 cup finely chopped fresh flat-leaf
parsley
3 / 4 cup extra-virgin olive oil
1 / 3 cup torn white bread (about^5 / 8 oz.)
2 hard-cooked egg yolks, finely
chopped (about^1 /^3 cup)
2 Tbsp. red wine vinegar
1 Tbsp. plus 1 tsp. finely chopped
cornichons or kosher dill pickles
2 tsp. drained non-pareil capers, rinsed
and finely chopped
4 oil-packed anchovy fillets, drained,
patted dry, and finely chopped
(about 2 tsp.), or 2 salt-packed
anchovy fillets, rinsed, patted dry,
and finely chopped
1 garlic clove, finely chopped
1 /^4 tsp. kosher saltStir together parsley, oil, bread, chopped
egg yolks, vinegar, cornichons, capers,
anchovies, garlic, and salt in a medium
bowl until thoroughly combined.MAKE AHEAD Refrigerate salsa verde in an
airtight container up to 2 days.Potato-Parmesan Puree
ACTIVE 15 MIN; TOTAL 45 MIN
SERVES 8Passing the cooked potatoes through a ricer,
instead of mashing or processing them,
results in an airy, delicate puree. Choose
Yukon Gold potatoes for best results; waxy
and starchy, they make a fluffy and creamy
mash.4 lb. Yukon Gold potatoes (about 10
medium potatoes), peeled and cut
into^1 / 2 -inch-thick slices
3 Tbsp. kosher salt, plus more to taste
2 cups whole milk
1 / 2 cup unsalted butter (4 oz.), cut into
pieces
2 oz. Parmigiano-Reggiano cheese,
grated (about^1 / 4 cup)
1 / 8 tsp. freshly grated nutmeg, plus more
to taste- Combine potatoes and salt in a large pot;
add cold water to cover by 2 inches. Bring to
a boil over high. Reduce heat to medium;
simmer, undisturbed, until potatoes are very
tender but not yet falling apart, about 20
minutes. Drain; let potatoes stand at room
temperature until they look dry, about 5
minutes. - Meanwhile, heat milk and butter pieces
in a small saucepan over medium, stirring
occasionally, until milk is steaming and but-
ter is melted, about 3 minutes. Remove from
heat. - Pass potatoes through a ricer into large
pot. Whisk in milk mixture, cheese, and
nutmeg. Season with additional salt and nut-
meg to taste.
Erbazzone Reggiano (Emilian
Spinach and Cheese Pie)
PHOTO P. 92
ACTIVE 50 MIN; TOTAL 2 HR 40 MIN
SERVES 10 TO 12Flavorful and filling with a light, almost
cracker-like crust, this rustic spinach pie
relies on simple ingredients for an impressive
finish. Because the spinach gently steams
within the crust, it retains its fresh, verdant
flavor even after cooking.DOUGH
2 cups Italian-style 00 flour (about 8
oz.), plus more
1 tsp. fine sea salt
1 / 2 cup water
1 Tbsp. extra-virgin olive oil, plus more
for drizzlingSPINACH FILLING
3 (10-oz.) pkg. frozen chopped spinach,
thawed
1 / 4 cup extra-virgin olive oil
3 large garlic cloves, smashed
4 oz. Parmigiano-Reggiano cheese,
finely shredded (about 1^1 / 2 cups)
1 cup whole-milk ricotta cheese
2 large eggs, beaten
1 tsp. fine sea salt- Make the dough: Stir together flour and
salt in a medium bowl. Pour in^1 / 2 cup water
and oil; stir together using a fork until shaggy
pieces of dough form. Turn out dough and
any remaining flour in bowl onto a clean work
surface, and press into a shaggy ball. Knead
until mostly smooth and elastic, 5 to 8 min-
utes. Dough should be slightly tacky; lightly
dust with flour as needed if sticking to
hands. Wrap in plastic wrap; let rest at room
temperature at least 1 hour or up to 2 hours. - Meanwhile, make the spinach filling:
Preheat oven to 450°F with rack about 6
inches from heat source. Place spinach on
a clean kitchen towel, and firmly squeeze
over sink to remove as much liquid as pos-
sible; transfer spinach to a large bowl.
Cook oil and garlic in a large skillet over
medium-low, swirling skillet occasionally,
until garlic is sizzling and light golden on 1
side, about 6 minutes. Add spinach; cook,
pulling apart spinach with tongs, until coated
in oil mixture and warmed through, about
1 to 2 minutes. Return spinach mixture to
large bowl. Remove and discard garlic. Stir
Parmigiano-Reggiano, ricotta, eggs, and salt
into spinach mixture until thoroughly com-
bined; set aside. - Line a large rimmed baking sheet with
parchment paper. Unwrap dough, and
divide evenly into 2 portions. Roll 1 portion
out on a floured work surface into a 14- x
10-inch rectangle about^1 / 8 inch thick. Trim
and discard excess dough. Gently roll dough
rectangle around rolling pin, and unroll onto
prepared baking sheet. Spoon spinach filling
onto rectangle and spread in an even layer,
leaving a 1-inch border. Roll remaining dough
portion out into a 13- x 9-inch rectangle
about^1 / 8 inch thick. Trim and discard excess
dough. Gently roll dough around rolling pin,
and unroll to drape over spinach filling. Using
your fingers, lightly moisten edges of dough
with water. Fold edges of bottom dough over
top edges, and press to seal. Prick top of
dough all over using a fork. Drizzle evenly
with olive oil. - Bake in preheated oven until crust is light
golden, about 30 minutes. Increase oven
temperature to broil; do not remove pie from
oven. Broil, watching carefully, until charred
in spots, 1 to 2 minutes. Let cool 15 minutes.
Cut pie lengthwise into 4 even strips. Cut
each strip crosswise into 6 pieces.