As I have written before, I always make the Bollito Misto for Andrea for Christmas, mostly for the wonderful soul warming broth which we serve several ways, first with tortellini and a dusting of parmesan cheese. This year I also bought some Passatelli, an extruded “paste” which cooks in the broth, served in Emilia Romagna.
But the real reason to make Bollito, is for the left over meat. This year we ate a tiny bit for a light dinner with a drizzle of new oil and some Sicilian Sea salt.The rest I made the Lesso Rifatto. Many recipes in Italy get new lives instead of being served simply as left-overs. This is a perfect example.
Boiled beef can also be minced and mixed with cooked potatoes and turned into croquettes.