Bollito Misto With Salsa Verde

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1/2 pound dried chickpeas

Sea salt

4 pounds beef brisket, preferably the point (front cut or deckle)

2 turkey necks

2 onions, halved and unpeeled

2 carrots, in large chunks

2 celery ribs, in large chunks

8 sprigs Italian parsley

2 bay leaves

4 canned plum tomatoes

Salsa Verde:

3/4 cup minced Italian parsley

2/3 cup extra virgin olive oil

6 anchovy fillets, minced to a paste

2 tablespoons capers, rinsed and finely chopped

1 large clove garlic, minced

1 tablespoon fresh lemon juice

1/2 cup fresh breadcrumbs

Sea salt and freshly ground black pepper

16 small Yukon Gold potatoes (creamers), peeled

2 bulbs fennel, each cut in eighths

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