(Veal tongue with Italian sauces - Traditional recipe)

Time: preparation: 10 minutes ........ cooking: 90 minutes 1 Kg (2 1/4 lb) veal tongue 1 carrot, peeled and washed 1 little onion, peeled 1 stick of celery, washed Vinegar, if you like Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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.
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 40-45 minutes.
Put the tongue in a large saucepan with the carrot, onion and celery; if you like, you can add 4 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.
Let it cool in its cooking water, then remove its peel and cut into thin slices. Arrange them on a serving platter and cover with the sauce you've chosen. You can use the Italian green sauce or a sauce made with mustard.

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.

What's the right wine?
Our suggestion is: Barbera d'Alba (red wine from Piedmont)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".