Sweet And Sour Calves Tongue

Recipe Ingredients

2 cups	474ml	Calves tongues - (abt 3 lbs) (large)
4 tablespoons	60ml	Virgin olive oil
1 lb	454g / 16oz	Pearl onions - peeled
		= (or unpeeled cippoline)
2		Carrots - cut 1/4" disks (medium)
2		Celery ribs - cut 1/2" pieces
		Juice and zest of 3 oranges
1/4 cup	59ml	Red wine vinegar
1 cup	237ml	Chicken stock
		= (or reserved cooking liquid)
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1		Torzelli - (see recipe)

Recipe Instructions

Place tongues in a pot just large to hold them both and cover with water. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hours. Remove from heat and allow to cool.

Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into 1/2-inch pieces and set aside.

In a heavy-bottom Dutch oven, heat olive oil over medium heat. Add onions, celery and carrots and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add orange juice, vinegar, chicken stock and Basic Tomato Sauce and bring to boil. Add tongue pieces and cook uncovered at a very low boil until liquid has reduced by two-thirds, about 30 minutes.

Serve with the Torzelli and sprinkle with grated orange zest.

This recipe yields 4 servings

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5702) - from the TV FOOD NETWORK

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