Sweet and sour calves' tongue
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Calves' tongues; about 3 pounds |
| 4 | tablespoons | Virgin olive oil |
| 1 | pounds | Pearl onions; peeled |
| Or cippoline; unpeeled | ||
| 2 | mediums | Carrots; cut in 1/4\" disks |
| 2 | Ribs celery; cut into 1/2\" pieces | |
| 3 | Oranges, juice and zest | |
| ¼ | cup | Red wine vinegar |
| 1 | cup | Chicken stock (or reserved cooking liquid) |
| 1 | cup | Basic tomato sauce; recipe follows |
| 1 | bunch | Italian parsley, finely chopped; to yield 1/4C |
Directions
Place tongues in a pot just large to hold them both and cover with water.
Cover pot and bring to a boil. Lower heat and simmer 1½ hours. Remove from heat and allow to cool.
Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into ½-inch pieces and set aside.
In a heavy bottom Dutch oven, heat olive oil over medium heat. Add onions, celery and carrots and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add orange juice, vinegar, chicken stock and tomato sauce and bring to boil. Add tongue pieces and cook uncovered at a very low boil until liquid has reduced by two-thirds, about 30 minutes. Serve with torzelli (see following recipe) and sprinkle with grated orange zest.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 19:37:39 -0500 (EST) From: "suechef@..." <suechef@...>
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