Recipe information
Yield
serves 6
Ingredients
1 veal tongue
1 large onion, cut in 4
1 large carrot, cut into pieces
3 celery stalks with leaves
1 bay leaf
A few parsley stalks
Salt and pepper
For the Dressing
3–4 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 or 2 cloves garlic, crushed
A few sprigs of flat-leaf parsley, finely chopped
Salt and pepper
Preparation
Step 1
Wash the tongue and blanch for a few minutes in boiling water. Throw out the scum with the water.
Step 2
Put the tongue back in the saucepan with the rest of the ingredients except those for the dressing. Cover with fresh water and bring to the boil, then simmer until it is very tender. It will need 2–3 hours.
Step 3
Drain and allow it to cool just enough to handle, then peel off the skin. If you let it get cold it will be difficult to skin. Remove the roots and return the tongue to the pot to cool in the stock.
Step 4
Just before serving, cut into slices or cubes. Mix the dressing ingredients and pour over the tongue.
Variation
Step 5
For a Moroccan flavor, add to the dressing 1/4 teaspoon ground chili pepper, 1/2 teaspoon cumin, and 1/2 teaspoon coriander.
