Tongue with olives – A delicious and comforting recipe
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 4-6
Introduction
Tongue with olives is a traditional dish full of flavor, combining the delicate texture of pork or beef tongue with the rich flavors of tomato sauce and olives. This recipe not only tantalizes your taste buds but also evokes family memories, often prepared on festive days or when we want to indulge in a comforting main course. Over time, this recipe has evolved, but the basic ingredients remain constant, offering a perfect combination of taste and health.
Ingredients
1. 800 g pork (or beef) tongue
2. 1 large onion
3. 1 carrot
4. 1 slice of celery
5. 300 g olives (preferably green)
6. 1 glass of white wine
7. Tomato juice, tomato paste, or puree (to taste)
8. 1 slice of lemon, peeled and cut into thin slices
9. Spices: salt, ground pepper, ground allspice, 3-4 cloves, bay leaves, peppercorns, coriander seeds (to taste)
10. A pinch of honey or sugar
11. 1 teaspoon of olive oil
12. Fresh parsley, finely chopped for garnish
Preparing the tongue
1. Washing the tongue: Start by washing the tongues well under cold running water. This step is essential to remove impurities and ensure a fine texture.
2. Boiling the tongue: Place the tongues in a large pot with cold water. Put it on the heat and bring to a boil. When the water starts to boil, remove the foam that forms on the surface with a spatula.
3. Adding vegetables: Once the foam has been removed, add the whole onion, the carrot cut in half, and the slice of celery. Add bay leaves, salt, and spices to taste. Cover the pot and let it simmer on low heat until the tongue becomes tender (about 1-1.5 hours for pork tongue and 1.5-2 hours for beef tongue).
4. Cooling and cleaning the tongue: Once the tongue is well boiled, remove it from the water and let it cool slightly. Then, with a sharp knife, remove the skin from the tongue, starting from the tip. This step is crucial for achieving a pleasant texture.
5. Slicing the tongue: Cut the tongue into thin slices, about 1 cm thick, to ensure an even and aesthetic serving.
Preparing the sauce
1. Sautéing the vegetables: In a pan, add the olive oil and sauté the remaining onion, carrot, and celery, finely chopped. Sauté until they become translucent and release their aromas.
2. Adding tomato juice: Mix the sautéed vegetables with tomato juice, tomato paste, or puree, depending on your preferences. Add a pinch of honey or sugar to balance the acidity of the tomatoes.
3. Boiling the sauce: Let the sauce simmer on low heat, stirring occasionally, until it thickens (about 15-20 minutes).
4. Adding the tongue: Once the sauce is ready, add the slices of tongue, the pitted olives, the white wine, and the lemon slices.
5. Adjusting the consistency: Add the broth in which the tongue was boiled, depending on the desired consistency. If the sauce is too thick, you can add more broth, and if it is too thin, you can incorporate 1-2 tablespoons of cornstarch, a natural thickening agent.
6. Baking: Transfer everything to a baking dish and let it bake in the preheated oven at 180°C for 30-40 minutes, until the flavors blend perfectly.
7. Serving: Finally, sprinkle fresh chopped parsley on top and serve with pride. This recipe pairs perfectly with mashed potatoes or a side of rice.
Useful tips
- Choose ingredients wisely: Fresh tongue will yield the best results. You can choose between pork tongue and beef tongue, depending on your preferences.
- Personal improvements: You can add other spices or vegetables, such as bell peppers or mushrooms, to customize the recipe.
- Serving: This recipe goes excellently with a glass of dry white wine, which will perfectly complement the dish's flavors.
Nutritional benefits
Tongue is an excellent source of protein, B vitamins, such as B12, and minerals like iron and zinc. Additionally, olives add healthy fats and antioxidants, contributing to a balanced diet.
Frequently asked questions
- Can I use black olives instead of green? Of course! Black olives will add a different but equally delicious flavor.
- What can I do with leftover tongue? Leftover tongues can be used in salads, sandwiches, or even in soups.
- Can I prepare this recipe in advance? Absolutely! It can be made a day ahead and reheated before serving, and the flavors will intensify.
Conclusion
Tongue with olives is a main dish that combines tradition with refined taste, perfect for family meals or special occasions. Don't hesitate to explore variations of this recipe and adapt it to your preferences. Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 4-6
Introduction
Tongue with olives is a traditional dish full of flavor, combining the delicate texture of pork or beef tongue with the rich flavors of tomato sauce and olives. This recipe not only tantalizes your taste buds but also evokes family memories, often prepared on festive days or when we want to indulge in a comforting main course. Over time, this recipe has evolved, but the basic ingredients remain constant, offering a perfect combination of taste and health.
Ingredients
1. 800 g pork (or beef) tongue
2. 1 large onion
3. 1 carrot
4. 1 slice of celery
5. 300 g olives (preferably green)
6. 1 glass of white wine
7. Tomato juice, tomato paste, or puree (to taste)
8. 1 slice of lemon, peeled and cut into thin slices
9. Spices: salt, ground pepper, ground allspice, 3-4 cloves, bay leaves, peppercorns, coriander seeds (to taste)
10. A pinch of honey or sugar
11. 1 teaspoon of olive oil
12. Fresh parsley, finely chopped for garnish
Preparing the tongue
1. Washing the tongue: Start by washing the tongues well under cold running water. This step is essential to remove impurities and ensure a fine texture.
2. Boiling the tongue: Place the tongues in a large pot with cold water. Put it on the heat and bring to a boil. When the water starts to boil, remove the foam that forms on the surface with a spatula.
3. Adding vegetables: Once the foam has been removed, add the whole onion, the carrot cut in half, and the slice of celery. Add bay leaves, salt, and spices to taste. Cover the pot and let it simmer on low heat until the tongue becomes tender (about 1-1.5 hours for pork tongue and 1.5-2 hours for beef tongue).
4. Cooling and cleaning the tongue: Once the tongue is well boiled, remove it from the water and let it cool slightly. Then, with a sharp knife, remove the skin from the tongue, starting from the tip. This step is crucial for achieving a pleasant texture.
5. Slicing the tongue: Cut the tongue into thin slices, about 1 cm thick, to ensure an even and aesthetic serving.
Preparing the sauce
1. Sautéing the vegetables: In a pan, add the olive oil and sauté the remaining onion, carrot, and celery, finely chopped. Sauté until they become translucent and release their aromas.
2. Adding tomato juice: Mix the sautéed vegetables with tomato juice, tomato paste, or puree, depending on your preferences. Add a pinch of honey or sugar to balance the acidity of the tomatoes.
3. Boiling the sauce: Let the sauce simmer on low heat, stirring occasionally, until it thickens (about 15-20 minutes).
4. Adding the tongue: Once the sauce is ready, add the slices of tongue, the pitted olives, the white wine, and the lemon slices.
5. Adjusting the consistency: Add the broth in which the tongue was boiled, depending on the desired consistency. If the sauce is too thick, you can add more broth, and if it is too thin, you can incorporate 1-2 tablespoons of cornstarch, a natural thickening agent.
6. Baking: Transfer everything to a baking dish and let it bake in the preheated oven at 180°C for 30-40 minutes, until the flavors blend perfectly.
7. Serving: Finally, sprinkle fresh chopped parsley on top and serve with pride. This recipe pairs perfectly with mashed potatoes or a side of rice.
Useful tips
- Choose ingredients wisely: Fresh tongue will yield the best results. You can choose between pork tongue and beef tongue, depending on your preferences.
- Personal improvements: You can add other spices or vegetables, such as bell peppers or mushrooms, to customize the recipe.
- Serving: This recipe goes excellently with a glass of dry white wine, which will perfectly complement the dish's flavors.
Nutritional benefits
Tongue is an excellent source of protein, B vitamins, such as B12, and minerals like iron and zinc. Additionally, olives add healthy fats and antioxidants, contributing to a balanced diet.
Frequently asked questions
- Can I use black olives instead of green? Of course! Black olives will add a different but equally delicious flavor.
- What can I do with leftover tongue? Leftover tongues can be used in salads, sandwiches, or even in soups.
- Can I prepare this recipe in advance? Absolutely! It can be made a day ahead and reheated before serving, and the flavors will intensify.
Conclusion
Tongue with olives is a main dish that combines tradition with refined taste, perfect for family meals or special occasions. Don't hesitate to explore variations of this recipe and adapt it to your preferences. Enjoy your meal!