Total Calories: 231
1 In a 5-gallon stockpot or two smaller pots of the same capacity, combine the vegetables and 3 quarts of water. Bring to a simmer over medium heat.
2 Add the beef and 2 teaspoons salt. Cook for 1 hour after the liquid returns to the simmer. Meanwhile, prepare the sauce, if necessary.
3 Add the veal to the stockpot after the liquid returns to the simmer, cook 1 hour. If necessary, add more water so that the meats remain covered.
4 In a separate pot, combine the cotechino with water to cover by 1 inch. Cover and bring to a simmer. Cook 1 hour.
5 Add the chicken to the pot with veal and beef. Bring to a simmer and cook, turning the chicken once or twice, for 1 hour, or until all of the meats are tender when pierced with a fork.
6 With a large spoon, skim the fat from the surface of the broth. Taste and adjust for salt. (If serving the broth as a first course, strain some of the broth into a pot, leaving the meats with the remaining broth in the stockpot to stay warm. Bring the broth to a simmer and cook the pasta in it. Serve hot with grated Parmigiano-Reggiano.)
7 Have ready a large warmed platter. Slice the meats and arrange on the platter. Drizzle with a little of the broth. Serve the sliced meat immediately with the sauces of your choice.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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