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Veal's Tongue in its Sauce

The tongue is such an important organ. We can feel all flavours through our tongue, we can talk and sing and shout, we can eat, lick, kiss... do I forget anything? Many animals have tongues but ours is so versatile. It's the kind of muscle my daughter uses all the time!!! She just won't stop talking ;D

However, there's one tongue I love... to eat; and here you will find my second recipe done with Veal's tongue. One of the tastiest meats ever! If you have never tried it and are not sure about doing so... just think this way... it's another muscle! Don't you eat the veal's legs or shoulder or loin? C'mon! Give it a try :D

Once I started taking pictures, I just couldn't stop! Ain't they beautiful? See that thick sauce? Feel the saffron flavour!

What about the figs filling? Wouldn't you lick that now?

And take a look at the meat... so tender and tasty!

Ingredients for 4 servings: half a tongue (600 grs aprox), 1 big green onion, 2 garlic cloves, 3 ripe tomatoes, 100 ml of red dry wine, 10 toasted almonds, 10 toasted hazelnuts, 6-7 saffron threads, 1 slice of toasted bread, some parsley, olive oil, salt and pepper.

  • You can either buy it boiled and cleaned or just raw. Mine was the former. If you buy it raw, you should boil it first with some herbs: thyme, bay leaf, carrot, leek, onion and salt
    and let it boil for 1 hour and a half. Then reserve the water and peel the tongue.
  • Since I bought it boiled and clean, I cut it in thin slices (half ctm) and reserved.
  • Start the sofrito with some olive oil (enough to cover the surface of the casserole), the onion, when transparent add the garlic and when fragant add the tomatoe (you have previously grated. Peels out).
  • When the tomatoe looses all its water and the sofrito darkens and gets oily again, it means that it's done.
  • Add the wine and stir and simmer until it reduces.
  • Place the tongue slices in, add enough water to cover it (if you boiled yourself the tongue, use that stock) and simmer for 30 minutes.
  • Smash in a mortar the following ingredients: the hazelnuts, the almonds, the saffron, the toasted bread, the parsley (a spring) and some salt. When it's done, add to the casserole and shake so it so that the dressing gets everywhere. Turn heat off and let it rest.
  • You can either have it this way or clean all the tongue slices from the sauce and put the sauce in a blender and get a fine texture.
  • Prepare the plate with the tongue in the bottom, sauce on top and stuff the pasta with figs.

To be honest, I didn't like the figs combined with the pasta! My first option was some foie... but it didn't have a good colour... Ahhhhh, you will hate me here! I did it for the COLOUR and for the PICTURE!!!! Please forgive me for being so vain.

Now, if you are the kind that likes tongue and still haven't tasted it in a vinaigrette... what are you waiting for? Click the picture below and get the recipe :D

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