Bollito Misto with Salsa Verde (Northern Italian Stew)
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Brand
This hearty Pork Belly and Garden Gourmet Cumberland Sausage Stew offers a comforting and flavourful dish that is perfect for any menu.
The stew features a blend of aromatic vegetables complemented by fennel seeds and fresh herbs. The addition of MAGGI Demi-Glace enriches the sauce, enhancing its depth and providing a luxurious texture that elevates the overall dish.
Ideal for restaurants and pubs, this stew pairs beautifully with creamy polenta, making it a perfect choice for chefs looking to create elevated comfort food. This dish appeals to diners seeking hearty, flavourful options.
This dish combines classic comfort food with a modern twist, making it an attractive option for a wide range of restaurants and pubs. Its familiar yet elevated flavours appeal to customers looking for something both indulgent and encouraging repeat visits.
Using MAGGI Demi-Glace ensures consistent flavour with less preparation time, helping to keep service running smoothly.
For the recipe read below and click here for more comforting menu ideas
- 50ml olive oil
- 50g garlic, sliced
- 350g onions, diced
- 350g carrots, diced
- 350g celery, diced
- 5g fennel seeds
- 2 bay leaves
- 10g thyme
- 500g pork belly, sliced
- 1.15kg Garden Gourmet Cumberland Sausage
- 540g tinned tomato
- 700ml water
- 65g MAGGI Demi-Glace
- 400g quick cook polenta
- 1ltr water
- 500ml milk
- 100g parmesan, grated
- 50g basil
- 50g flat parsley
- 25g mint
- 10g garlic
- 20g capers
- 50ml olive oil
- 20g Dijon mustard
- 20ml sherry vinegar
- 500g puff pastry
- 150g Cabbage, blanched
- 50g egg (1)
- 2g cracked black pepper
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1For Make the Stew: Prepare the Pork Belly: Trim the skin and any excess fat from the pork belly.
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2Heat the olive oil in a large pot. Add the diced vegetables and sliced garlic, then sweat for 10 minutes without allowing them to colour.
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3Stir in the fennel seeds, bay leaves, and thyme. Add the pork belly slices and Cumberland sausages, allowing them to brown.
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4Pour in the tinned tomatoes, water, and MAGGI Demi-Glace. Stir until the sauce thickens slightly. Cover the pot and transfer it to the oven. Cook for 1 hour.
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5Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface and spoon half of the filling into the center of the pastry.
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6For Finish: In a separate pot, bring 1 liter of water and the milk to a simmer. Gradually add 400g of quick-cook polenta, stirring continuously until smooth and cook for 2-3 minutes, then fold in 100g of grated Parmesan cheese.
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7To Serve: Spoon the creamy polenta into serving bowls and top the polenta with the prepared stew.
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8In a blender, combine the remaining ingredients (basil, flat parsley, mint, garlic, capers, olive oil, Dijon mustard, and sherry vinegar) and blend until smooth.
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9Drizzle the blended mixture over the stew before serving.
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TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
449 kJ 108 kcal |
1181 kJ 282 kcal |
8400 kJ 2000 kcal |
14% |
|
Fat |
3.4g |
8.9g |
70 |
13% |
|
of which: saturates |
0.4g |
1.0g |
20 |
5% |
|
Carbohydrate |
5.8g |
15.2g |
260 |
6% |
|
of which: sugars |
3.2g |
8.5g |
90 |
9% |
|
Fibre |
3.9g |
10.3g |
- |
- |
|
Protein |
8.0g |
21.1g |
50 |
42% |
|
Salt |
0.47g |
1.23g |
6 |
21% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
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1181 kJ 283 kcal |
8.9 g | 1.0 g | 8.5 g | 1.23 g |
| 14%* | 13%* | 5%* | 9%* | 21%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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