How to cook boiled veal tongue, simple recipe with onion, carrots, dark chocolate and pine nuts, preparation procedure, how to clean and cook everything in the sauce obtained.
Ingredients for 4 people
- A veal tongue of about 800 g
- 2 onions
- 2 carrots
- 2 celery stalks
- Dark chocolate 100 g
- 2 tablespoons of pine nuts
- Vinegar
- Flour
- Olive oil
- Salt and pepper
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
How to make boiled veal tongue
Boil the tongue in salted water to which you have added an onion, a carrot and a celery stalk.
Cook slowly for about 2 hours until the tongue is well cooked.
Let it cool in its cooking broth, then peel it and cut it into not too thin slices.
In a saucepan brown, in 8 tablespoons of oil, a finely chopped onion, carrot and celery.
Sprinkle with a spoonful of flour and let it dry very slowly and for a long time.
In the meantime, prepare the dolceforte by mixing, in a soup, a glass of vinegar, a glass of water, a teaspoon of sugar, pine nuts and chopped or grated chocolate.
Pour everything into the pan and cook for about ten minutes.
Then add the slices of tongue and keep on the heat until the sauce has become very creamy (about 20 minutes).
Leave to cool and then reheat before serving.
