Sweet And Sour Calves Tongue

Recipe Ingredients

2		Calves tongues - - (abt 3 lbs) (large)
4 tablespoons	60ml	Virgin olive oil
1 lb	454g / 16oz	Pearl onions - peeled
		(or cippoline - unpeeled)
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 * note
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1		Torzelli - see * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" and "Chicory Endive Fritte -- Torzelli" recipes which are included in this collection.

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 From the TV FOOD NETWORK - (Show # MB-5702)

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