| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Calf's tongue -; (1 tongue) |
| 3 |
qt |
Water |
| 4 |
tb |
Red wine vinegar |
| 2 |
|
Carrots; peeled and |
|
|
; quartered |
| 2 |
|
Celery ribs; cut into 1" pieces |
| 1 |
|
Spanish onion; peeled, stuck with |
| 2 |
|
Whole cloves |
| 4 |
lb |
Veal shank |
| 1 |
lb |
Beef brisket |
| 2 |
|
Beef cheeks |
| 4 |
|
Beef sausages |
| 1 |
|
Capon; cut into 4 pieces |
| 2 |
lb |
Turkey breast -; (1/2 breast) |
|
|
=== salsa verde === |
| 1 |
bn |
Italian parsley leaves; picked from stems |
| 2 |
|
Salt-packed anchovies; headed, gutted, |
|
|
; and rinsed |
| 1 |
tb |
Salt-packed capers; rinsed and drained |
| 1 |
|
Hard-boiled egg; roughly chopped |
| 4 |
|
Cornichons |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
Salt |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Cover calf's tongue with warm water and boil 40 minutes. Drain, cool
and peel off outer skin and membrane.
In a large soup pot, place 3 quarts water, vinegar, carrots, celery,
onion and veal shank over high heat and bring to a boil. Cover and
boil 45 minutes. Add brisket, beef cheeks and sausages and boil,
covered, 30 minutes. Add capon and turkey breast and boil uncovered,
45 minutes. Replace dissipated water with each step. Remove each
piece of meat and arrange on a platter.
To make salsa verde, place parsley, anchovies, capers, hard-boiled
egg, cornichons, white wine vinegar, salt and pepper in food
processor and blend until smooth, about one minute.
Carve meat and serve with salsa verde.
This recipe yields ?? servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5717)
Per serving: 8788 Calories (kcal); 546g Total Fat; (57% calories from
fat); 866g Protein; 45g Carbohydrate; 3832mg Cholesterol; 5332mg
Sodium Food Exchanges: 0 Grain(Starch); 120 Lean Meat; 6 Vegetable; 0
Fruit; 60
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: Mario Batali
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