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Aug 17, 2016

Veal tongue with olives

The veal tongue with olives has a special taste, given by the tomato and white wine sauce... but this time, since we have two (very) young guests at dinner, we decided to  enjoy the wine separately and to make the recipe baby friendly.

For this meal, you only need a few ingredients:
- one veal tongue (you can use pork as well);
- one jar of tomato paste / canned tomato cubes or pieces / 2 medium tomatoes, chopped; 
- one onion;
- 100 g black, unsalted olives;
- a few dried bay leaves.

Wash the tongue well and boil it on low heat for approximately 2 h, until it becomes tender and the skin starts to peel off.  
Peel the white skin off and cut the tongue in slices (about 1,5 cm thick). Place the slices in a Pyrex tray, add the finely chopped onions, the olives and, on top, the tomatoes or tomato juice. 
Place the bay leaves on the side, pour a cup of the water in which you boiled the tongue and bake in the oven for about 40 minutes at 200 degrees C.

Serve with potato puree.

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