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CATEGORY CUISINE TAG YIELD
Meats Dutch New, Text, Import 1 Servings

INGREDIENTS

2 lg Calves' tongues; about 3 pounds
4 tb Virgin olive oil
1 lb Pearl onions; peeled
Or cippoline; unpeeled
2 md Carrots; cut in 1/4" disks
2 Ribs celery; cut into 1/2" pieces
3 Oranges, juice and zest
1/4 c Red wine vinegar
1 c Chicken stock (or reserved cooking liquid)
1 c Basic tomato sauce; recipe follows
1 bn Italian parsley, finely chopped; to yield 1/4C

INSTRUCTIONS

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 hours. Remove
from heat and allow to cool.
Peel tongues and remove fatty parts from lower portion of muscle. Slice
tongues into 1/2-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@sover.net" <suechef@sover.net>

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