Milk-Fed Veal Tongue in Piquant Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- whole milk-fed veal tongue
- celery and carrot
- salted anchovies
- g capers
- parsley
- bread crumb
- onion
- garlic
- olive oil
- juice of lemon
- pepper and salt
Instructions
- Boil the whole tongue in salted water about two hours.
- Simmer finely chopped celery and carrot in plenty of oil for five minutes; set aside.
- Pound anchovies, capers, parsley, vinegar-moistened bread crumb, onion and garlic to a smooth paste with a knife and a trickle of oil; mix with the celery-carrot base.
- Thin to a pourable sauce with more oil and the juice of half a lemon; season with pepper and salt.
- Skin the warm tongue, discard the bony throat piece, slice the rest thinly.
- Coat the slices with the sauce and serve cold.