| 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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