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Bollito misto non-bollito

2014; Elsevier BV; Volume: 2; Issue: 1 Linguagem: Inglês

10.1016/j.ijgfs.2014.01.001

1878-4518

Enrico Vignoli, Yoji Tokuyoshi, Massimo Bottura,

Advanced Chemical Sensor Technologies

An improvement in nutritional and tenderness values, among others, was achieved in a traditional northern Italian recipe, the so-called bollito misto (a mixture of boiled meat) by integrating low temperature cooking. This technique can be used within the traditional recipe and therefore considerably enhance the sensory and the nutritional properties of the dish. This process would get a much tastier meat, preserving meat quality and keeping sauce flavors. This recipe update clearly gives a step forward from a traditional formula to an improved version. These “new traditions” should give new hints to the normal food that people usually consume.