Lingua in salsa verde
Boiled veal tongue with Italian sauces
Veal tongue accompanied with Italian salsa verde (green sauce) is a very tasty main dish that in some cases can be served as a starter, but be careful in much smaller portions. The recipe is very simple to do. The veal tongue is boiled and then sliced. Serve it hot or cold with mustard-flavored sauce or salsa verde or no-garlic green sauce.
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- 1 kg (2.2 pounds) veal tongue
- 1 carrot, peeled and washed
- 1 little onion, peeled
- 1 stick of celery, washed
- Vinegar, if you like
- Salt
- Time:
preparation: 10 minutes
cooking: 90 minutes
total: 1h 40 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 387 (kCal) 20 % GDA (*) - 1618 (kJ)
Protein: 28.5 (g) 57 % GDA
Total fat: 30.0 (g) 43 % GDA
Total carbohydrate: 0.7 (g) 1 % GDA
Sugars: 0.7 (g) 1 % GDA
Veal tongue, more tender than beef one, needs a long and accurate preparation and cooking. The best thing is to plunge it
in cold water from 2 to 12 hours. You have to change water many times.
Then you have to boil it for about 90 minutes in a large saucepan, half-covered, and over a gentle heat. But you can also use
a pressure cooker; in this case cooking time is 40 to 45 minutes.
Put the tongue in a large saucepan with the carrot, onion and celery.
If you like, you can add 2 tablespoons vinegar.
Season to taste with salt and bring to the boil over a fierce heat, then lower the flame and keep on cooking,
half-covered, until the meat is tender.
Make it warm in its cooking water.
Then remove its peel and cut into thin slices.
You can serve it hot or cold.
If served cold: arrange the tongue slices on a serving platter and
cover with the sauce you've chosen.
You can use salsa verde (green sauce)
or, if you don't like garlic, no-garlic green sauce or mustard-flavored sauce.
Let it rest some hours in order the meat flavor.
If served warm: accompany your tongue slices arranged in a serving plate with some sauces you've put in gravy boats. Every guest will serve himself according to his own taste.
Note
- - It's a very tasty dish that you can prepare in advance.
- - You can serve it as an appetizer or a main dish accompanied with boiled potatoes.
Use it for tasty sandwiches too.
Healthy eating
- - I calculated the nutrition facts (calories, fat, protein ...) of this tongue recipe without sauce ingredients that is for the only boiled tongue. In fact it's very difficult to calculate the nutrition facts of salsa verde. It depends on the amount of olive oil that can vary very much according to the different versions.
But look carefully at calories, fat and protein of boiled tongue. It's a dish very rich in protein, calories and fat anyway.
Italian coobooks suggest 1kg (2.2 pounds) of tongue to be boiled per six persons. There are chefs that suggest 1kg (2,2 pounds) only for four people.
But the doses recommended by nutritionists actually stop to 100g (3 1/2 ounces) per head. So it would be more correct to boil 600g ( 1 1/3 pound) tongue per six people and perhaps cut it into very thin slices. In this case the data change drastically. Here they are:
calories 232 kCal (971 kJ)
protein 17.1g
total fat 18.0g
carbohydrates 0.4g
sugars 0.4g
- - Be careful: boiled veal tongue accompanied by salsa verde is a dish not recommended for those who must follow a diet low in cholesterol!
Loretta
What's the right wine ?
Our suggestion is: Barbera d'Alba (red wine of Piedmont) or Grignolino (red wine of Piedmont)
The author Loretta Sebastiani lives in Italy (IT)
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