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Ingredients:•14 different cuts of meat ;
•the bagnet verd a green sauce prepared by chopping parsley, anchovies, capers and garlic;
• a boiled egg.
The secret consists in simmering 14 different cuts of meat (seven prime cuts and seven cheaper ones) using 4 different pots: one for the beef, one for the pork, one for the calf's head, tail and tongue and the fourth for the loin.
The most typical sauce used is bagnet verd a green sauce prepared by chopping parsley, anchovies, capers and garlic, of course. These ingredients are finally amalgamated using a hard-boiled egg.
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