Sweet and Sour Calves' Tongue: Lingua Agrodolce (Mario Batali) |
|
 |
Prep Time: 20 Minutes Cook Time: 135 Minutes |
Ready In: 155 Minutes Servings: 4 |
|
Ingredients:
2 large calves' tongues, about 3 pounds |
4 tablespoons extra virgin olive oil |
1 pound pearl onions, peeled, or cipolline, unpeeled |
2 medium carrots, cut into 1/4-inch disks |
2 ribs celery, cut into 1/2-inch pieces |
3 oranges, zested and juiced |
1/4 cup red wine vinegar |
1 cup chicken stock (or reserved cooking liquid) |
1 cup basic tomato sauce, recipe follows |
1 bunch italian parsley, finely chopped to yield 1/4 cup |
1/4 cup extra virgin olive oil |
1 spanish onion, chopped in 1/4 inch dice |
4 garlic cloves, peeled and thinly sliced |
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried |
1/2 medium carrot, finely shredded |
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved |
salt, to taste |
Directions:
1. Place the tongues in a pot just large enough to hold them both, and cover with water. Cover the pot and bring to a boil. Lower the heat and simmer 1 1/2 hours. Remove from heat and allow to cool.
2. Peel the tongues and remove the fatty parts from the lower portion of muscle. Slice the tongues into 1/2-inch pieces and set aside.
3. In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the onions, carrots and celery and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add the orange juice, vinegar, chicken stock and tomato sauce and bring to a boil. Add the tongue pieces and cook, uncovered, at a very low boil, until the liquid has reduced by 2/3, about 30 minutes. Sprinkle with parsley and the grated orange zest.
4. BASIC TOMATO SAUCE:
5. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
|
|