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Bollito misto alla piemontese, prepared, in this case, with cuts of Piedmontese beef including the scaramella, the ugly and good, the muscle, the tail, the head and the tongue. Served with the classic rich bagnet verd of the master. Prepared by Federica Gelso Giuliani of Una blogger in cucina. Recipe on Blog.giallozafferano.it/gelsolight and terraviva.coop http://blog.giallozafferano.it/gelsol...