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Receta Sweet And Sour Calves" Tongue (Lingua Agrodolce)
by Global Cookbook

Sweet And Sour Calves" Tongue (Lingua Agrodolce)
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  Raciónes: 4

Ingredientes

  • 2 lrg Calves tongues - (abt 3 lbs)
  • 4 Tbsp. Virgin extra virgin olive oil
  • 1 lb Pearl onions peeled
  •     (or possibly Cippoline, unpeeled)
  • 2 med Carrots cut 1/4" disks
  • 2 x Celery ribs cut 1/2" pcs
  •     Juice and zest of 3 oranges
  • 1/4 c. Red wine vinegar
  • 1 c. Chicken stock
  •     (or possibly reserved cooking liquid)
  • 1 c. Basic Tomato Sauce see * Note
  • 1/4 c. Finely-minced Italian parsley
  • 1 x recipe Torzelli see * Note

Direcciones

  1. 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 1 1/2 hrs. Remove from heat and allow to cold.
  2. Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into 1/2-inch pcs and set aside.
  3. In a heavy-bottom Dutch oven, heat extra virgin olive oil over medium heat. Add in onions, celery and carrots and cook, stirring regularly till lightly browned, about 8 to 10 min. Add in orange juice, vinegar, chicken stock and Basic Tomato Sauce and bring to boil. Add in tongue pcs and cook uncovered at a very low boil till liquid has reduced by two-thirds, about 30 min.
  4. Serve with the Torzelli and sprinkle with grated orange zest.
  5. This recipe yields 4 servings