Today's recipe should set the tongues wagging as we're making yet another foray into the not-at-all-awful world of offal. I do hope cat didn't catch your tongue as I know this part of an animal is not for everyone. Hold your tongue though as it's definitely worth ago, even if is with tongue in a cheek.
These cuts are sustainable and affordable: pork tongue comes to under €7 a kilo. If you've got more people joining you, you might want to look into beef tongue, which (at around 1,-1-5 kilos) is an impressive organ.
A couple of hours of simmering turns the tongue into a wonderfully dense but moreish treat that I thought to use in a Vitello Tonnato sort of way. It is an antipasto classic from Piemonte, Italy and usually consists of thinly sliced veal served with a creamy tuna dressing spiked with capers.
One of the best things about preparing tongue is the stock: the flavoursome, comforting and sweet stock. Do not throw it away - use it for soups, sauces or risotto.
As a starter this generously feeds 4-6
4 pork tongues (combined weight about 1,3 kg) or 1 beef tongue
The stock:
These cuts are sustainable and affordable: pork tongue comes to under €7 a kilo. If you've got more people joining you, you might want to look into beef tongue, which (at around 1,-1-5 kilos) is an impressive organ.
A couple of hours of simmering turns the tongue into a wonderfully dense but moreish treat that I thought to use in a Vitello Tonnato sort of way. It is an antipasto classic from Piemonte, Italy and usually consists of thinly sliced veal served with a creamy tuna dressing spiked with capers.
One of the best things about preparing tongue is the stock: the flavoursome, comforting and sweet stock. Do not throw it away - use it for soups, sauces or risotto.
As a starter this generously feeds 4-6
4 pork tongues (combined weight about 1,3 kg) or 1 beef tongue
The stock:
2 carrots
1 onion
2 celery stalks
4 bay leaves
10 allspice peppers
10 whole black peppers
10 whole black peppers
appr. 2 tsp salt
Roughly chop the veggies, place n a pot with the tongue(s) and enough water to cover them. Bring to boil and let simmer over moderate heat for 1,5-2 hours (depending on the size) for pork and 2,5-3 hours for the beef. Spoon off any foam that forms on top. Once they're cool enough to handle, skin them. Strain the stock and let the tongues cool down in the liquid. Then wrap them tightly in clingfilm. Tongue will keep for about 5 days. Before serving slice them and serve on a bed of rucola with the tuna dressing and some capers to garnish.
Tonnato-dressing:
3 dl good mayo
1 tin tuna in oil
1/2 dl roughly chopped capers in brine
1/4 dl cooking liquid
1 tsp finely grated lemon zest
1 tbsp finely chopped parsley
3/4 tsp white pepper
To serve: 70 g box of rucola and some capers
1/4 dl cooking liquid
1 tsp finely grated lemon zest
1 tbsp finely chopped parsley
3/4 tsp white pepper
To serve: 70 g box of rucola and some capers
Blizz the ingredients n a blender to a smooth, creamy dressing and serve with the tongue.
Oh, and voting in this month's chilli-themed Finnish food bloggers' challenge has begun - karkkipossu (that's our take on Gordon's red braised pork belly) is grateful for all your votes! To vote, please go here!
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ANYONE FOR SECONDS?
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