| 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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