The language with olives

Tongue with olives – a savory recipe, full of flavors and tradition, that will transform any meal into a feast. This dish is often considered a delicacy of the cuisine, with a rich history and various interpretations. Offering a perfect combination of the tender texture of the tongue and the salty taste of olives, this recipe will bring a touch of refinement to your plate.

Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours and 15 minutes
Servings: 4

Ingredients:
- 1 pork tongue (or beef, as preferred)
- 1 bay leaf
- 25 g flour
- 1 red onion
- 70 ml olive oil
- 100 ml white wine
- 150 ml broth (preferably homemade for an authentic taste)
- 100 g pitted olives, sliced
- Freshly ground pepper, to taste
- Lemon juice, for serving

Preparation:

1. Preparing the tongue
Start by washing the pork (or beef) tongue well under cold running water. This is an important step to remove impurities. Then, place the tongue in a large pot with cold water, add a tablespoon of organic vegetable stock (or a preferred spice mix) and boil over medium heat for about 1.5 hours, or until the thick skin of the tongue easily separates from the meat. This is an essential step to achieve a tender and pleasant texture.

2. Preparing the sauce
While the tongue is boiling, peel the onion and slice it julienne. In a large pan, add the olive oil and sauté the onion over medium heat, stirring constantly. When the onion becomes translucent and releases its aroma, add the broth and mix well. This step will not only enrich the sauce but will also add a vibrant color to the dish.

3. Incorporating the ingredients
After the onion has sautéed, add the flour and mix gently to avoid lumps. This will help thicken the sauce. At this point, the boiled tongue should be ready; drain it well, remove the thick skin, and slice it into approximately 1 cm thick slices. Add the tongue slices to the pan, along with the sliced olives, white wine, pepper, and bay leaf. Mix well to combine all the ingredients.

4. Baking
Taste the sauce and adjust the seasoning to your liking; you may need a little salt, depending on how salty the olives are. If necessary, you can also add a little juice from the water in which the tongue was boiled. Transfer the mixture to a baking dish and place it in the preheated oven at 180°C for about 30 minutes, until the sauce reduces and the flavors concentrate.

5. Serving
Once the dish is ready, take it out of the oven and let it rest for a few minutes. Serve it warm, drizzled with a little lemon juice to enhance the flavors. This dish pairs wonderfully with a side of mashed potatoes or a fresh green salad, which will add a pleasant contrast.

Practical tips:
- Choose a quality tongue, preferably from a trusted supplier. A fresh tongue will make a difference in taste.
- If you want a spicier version, you can add a few slices of chili pepper to the sauce.
- The tongue can also be prepared in advance; the flavor improves as it cools and marinates in the sauce.
- For a vegetarian version, you can experiment with mushrooms or tofu, cooking them in the same way.

Nutritional benefits:
The tongue is an excellent source of protein, with a high content of B vitamins, which help maintain the health of the nervous system. Olives are rich in antioxidants and healthy fats, making them a perfect choice for a balanced dish.

Frequently asked questions:
- Can I use chicken tongue?
Yes, but the cooking time will be shorter, about 30-40 minutes.
- What type of wine should I use?
Opt for a dry white wine, which will add a refined taste to the sauce.
- How can I store leftovers?
The tongue with olives keeps well in the refrigerator, in an airtight container, for 2-3 days. You can reheat it in the microwave or on the stove.

This recipe for tongue with olives is not just a delicious dish, but also an opportunity to explore fascinating culinary traditions. Try it and let yourself be carried away by its flavors! Enjoy your meal!