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Photo (c) Pubblicita' Italia |
LINGUA SALMISTRATA
Pickled Tongue
Ingredients |
Marinade:
1 veal tongue
1 lb. coarse sea salt
1 tsp. curing salt
1/2 cup sugar
1 bunch thyme
1 carrot
2 celery stalks
1/2 large lemon
2 leeks
1 garlic head
1 tsp. peperoncino
Cooking:
2 1/2 qts. veal stock
1 cup white wine
1 cup vinegar
plus same vegetables and spices as for the marinade
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Preparation |
How to make the Pickled Tongue:
Wash tongue thoroughly and soak it deep in the marinate with all the spices,
herbs and vegetables, for 6 days. Turn over every day.
Cook the tongue in plain water for one hour. Remove tongue, skin and cook it
again for 2 hours in the veal broth with wine, vinegar, vegetables,
spices and herbs. Cool and refrigerate. Pickled tongue can be kept
refrigerated for up to one month.
Recipe courtesy of The Italian Trade Commission.
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1997-2010 © Enrico Massetti
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