Sweet And Sour Calves' Tongue - {Lingua Agrodolce} Recipe - Cooking Index
2 cups | 474ml | Calves' tongues - (abt 3 lbs) (large) |
4 tablespoons | 60ml | Extra-virgin olive oil |
1 lb | 454g / 16oz | Pearl onions - peeled |
(or cipolline, unpeeled) | ||
2 | Carrots - cut 1/4" disks (medium) | |
2 | Celery ribs - cut 1/2" pieces | |
3 | Oranges - zested and juiced | |
1/4 cup | 59ml | Red wine vinegar |
1 cup | 237ml | Chicken stock (or reserved cooking liquid) |
1 cup | 237ml | Basic Tomato Sauce - (see recipe) |
1/4 cup | 36g / 1.3oz | Finely-chopped fresh Italian parsley |
Place the tongues in a pot just large enough to hold them both, and cover with water. Cover the pot and bring to a boil. Lower the heat and simmer 1 1/2 hours. Remove from heat and allow to cool.
Peel the tongues and remove the fatty parts from the lower portion of muscle. Slice the tongues into 1/2-inch pieces and set aside.
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the onions, carrots and celery and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add the orange juice, vinegar, chicken stock and tomato sauce and bring to a boil. Add the tongue pieces and cook, uncovered, at a very low boil, until the liquid has reduced by 2/3, about 30 minutes. Sprinkle with parsley and the grated orange zest.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C20) - from the TV FOOD NETWORK
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