Veal tongue with mushrooms and tomato sauce: a tasty and comforting recipe
Welcome to my kitchen! Today, I will take you on a special culinary journey, learning how to prepare a delicacy that perfectly combines the flavors of mushrooms and tomato sauce with the fine texture of veal tongue. This traditional recipe, full of flavor, is ideal for family meals or special occasions. Let's get started!
Preparation time: 20 minutes (excluding boiling time for the tongue)
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Necessary ingredients:
- 1 boiled veal tongue (approximately 500 g)
- 2 large onions
- 50 g tomato paste
- 3 tablespoons olive oil
- 3 cloves of garlic
- 300 g mushrooms (Home Garden recommended for freshness)
- 250 ml tomato broth
- 500 ml meat broth (or water if you don’t have broth)
- 2 tablespoons pepper paste
- 100 ml white wine (optional, but adds depth of flavor)
- 1 teaspoon smoked paprika (spicy or sweet, according to preference)
- 10 black olives, pitted
- 50 g pickled shallots (for a special taste)
- salt and pepper, to taste
- fresh parsley, for garnish
Preparing the tongue:
1. Boil the tongue: Start by washing the veal tongue well under a cold water stream. Then, place it in a large pot of water and add a little salt. Let it boil over medium heat for about 1-2 hours. The boiling time may vary depending on the age of the animal. If you have a pressure cooker, this process can be much quicker, significantly reducing cooking time.
2. Remove the foam: During boiling, it will be necessary to remove the foam that forms on the surface. This step is essential for achieving a clean and tasty final result.
3. Cleaning the tongue: When the tongue is boiled, remove it from the water and let it cool slightly. Use a knife to remove the white skin from the surface.
Preparing the sauce:
4. Sauté the vegetables: In a large skillet, add the 3 tablespoons of olive oil and let it heat. Add the peeled and julienned onion. Sauté until it becomes glassy, about 5-7 minutes.
5. Add the mushrooms: Slice the mushrooms thinly and add them to the skillet. Cook them together with the onion until the mushrooms release their juice and become tender.
6. Incorporate the other ingredients: Add the pepper paste, minced garlic, whole shallots, sliced olives, and white wine. Mix well and let it simmer for 5 minutes over medium heat.
7. Add the tongue and broth: Slice the tongue into pieces about 1 cm thick and add it to the skillet over the vegetable mixture. If necessary, add a little broth, enough to cover the tongue. Let it simmer for 10 minutes so the flavors can combine perfectly.
8. Finish the sauce: Add the broth, tomato paste, and smoked paprika. Mix well and let it come to a boil a few more times. Taste and add salt and pepper to preference.
9. Serving: When the sauce is ready, turn off the heat and sprinkle fresh chopped parsley on top. This recipe is usually served with fluffy mashed potatoes, rice, or polenta, depending on individual preferences.
Useful tips:
- If you want to save time, you can boil the tongue a day in advance and keep it in the fridge. This way, cooking the sauce will be much quicker.
- Veal tongue is an excellent source of protein, being low in fat, making it a healthier choice compared to other types of red meat.
- Vary the recipe by adding different vegetables, such as carrots or bell peppers, for a splash of color and extra nutrients.
Frequently asked questions:
1. Where can I find veal tongue?
Veal tongue is usually found in meat shops or butcheries. Make sure to choose fresh meat.
2. Can I use tongue from other meats?
Of course! Pork or lamb tongue can be used in this recipe, but the cooking time may vary.
3. How can I store leftovers?
Leftovers can be stored in the fridge for 2-3 days in airtight containers. Reheat over low heat to maintain texture.
The recipe for veal tongue with mushrooms and tomato sauce is a culinary masterpiece, full of history and tradition. With each bite, you will feel how the flavors blend perfectly, and meals will become a true celebration. Don't forget to share this recipe with your loved ones and enjoy wonderful moments together! Enjoy your meal!
Welcome to my kitchen! Today, I will take you on a special culinary journey, learning how to prepare a delicacy that perfectly combines the flavors of mushrooms and tomato sauce with the fine texture of veal tongue. This traditional recipe, full of flavor, is ideal for family meals or special occasions. Let's get started!
Preparation time: 20 minutes (excluding boiling time for the tongue)
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Necessary ingredients:
- 1 boiled veal tongue (approximately 500 g)
- 2 large onions
- 50 g tomato paste
- 3 tablespoons olive oil
- 3 cloves of garlic
- 300 g mushrooms (Home Garden recommended for freshness)
- 250 ml tomato broth
- 500 ml meat broth (or water if you don’t have broth)
- 2 tablespoons pepper paste
- 100 ml white wine (optional, but adds depth of flavor)
- 1 teaspoon smoked paprika (spicy or sweet, according to preference)
- 10 black olives, pitted
- 50 g pickled shallots (for a special taste)
- salt and pepper, to taste
- fresh parsley, for garnish
Preparing the tongue:
1. Boil the tongue: Start by washing the veal tongue well under a cold water stream. Then, place it in a large pot of water and add a little salt. Let it boil over medium heat for about 1-2 hours. The boiling time may vary depending on the age of the animal. If you have a pressure cooker, this process can be much quicker, significantly reducing cooking time.
2. Remove the foam: During boiling, it will be necessary to remove the foam that forms on the surface. This step is essential for achieving a clean and tasty final result.
3. Cleaning the tongue: When the tongue is boiled, remove it from the water and let it cool slightly. Use a knife to remove the white skin from the surface.
Preparing the sauce:
4. Sauté the vegetables: In a large skillet, add the 3 tablespoons of olive oil and let it heat. Add the peeled and julienned onion. Sauté until it becomes glassy, about 5-7 minutes.
5. Add the mushrooms: Slice the mushrooms thinly and add them to the skillet. Cook them together with the onion until the mushrooms release their juice and become tender.
6. Incorporate the other ingredients: Add the pepper paste, minced garlic, whole shallots, sliced olives, and white wine. Mix well and let it simmer for 5 minutes over medium heat.
7. Add the tongue and broth: Slice the tongue into pieces about 1 cm thick and add it to the skillet over the vegetable mixture. If necessary, add a little broth, enough to cover the tongue. Let it simmer for 10 minutes so the flavors can combine perfectly.
8. Finish the sauce: Add the broth, tomato paste, and smoked paprika. Mix well and let it come to a boil a few more times. Taste and add salt and pepper to preference.
9. Serving: When the sauce is ready, turn off the heat and sprinkle fresh chopped parsley on top. This recipe is usually served with fluffy mashed potatoes, rice, or polenta, depending on individual preferences.
Useful tips:
- If you want to save time, you can boil the tongue a day in advance and keep it in the fridge. This way, cooking the sauce will be much quicker.
- Veal tongue is an excellent source of protein, being low in fat, making it a healthier choice compared to other types of red meat.
- Vary the recipe by adding different vegetables, such as carrots or bell peppers, for a splash of color and extra nutrients.
Frequently asked questions:
1. Where can I find veal tongue?
Veal tongue is usually found in meat shops or butcheries. Make sure to choose fresh meat.
2. Can I use tongue from other meats?
Of course! Pork or lamb tongue can be used in this recipe, but the cooking time may vary.
3. How can I store leftovers?
Leftovers can be stored in the fridge for 2-3 days in airtight containers. Reheat over low heat to maintain texture.
The recipe for veal tongue with mushrooms and tomato sauce is a culinary masterpiece, full of history and tradition. With each bite, you will feel how the flavors blend perfectly, and meals will become a true celebration. Don't forget to share this recipe with your loved ones and enjoy wonderful moments together! Enjoy your meal!
Ingredients
1 boiled calf tongue 2 onions 50 g tomato paste 3 tablespoons oil 3 cloves garlic 300 g Home Garden mushrooms 250 ml tomato broth 500 ml soup 2 tablespoons bell pepper paste 100 ml white wine hot smoked paprika 10 black olives pitted 50 g pickled shallots salt pepper