
Ox tongue with green sauce

by:




In Italy we traditionally serve salsa verde, our famous green sauce, with anything that is boiled bollito misto (mixed meats), boiled chicken or ox tongue. If you go into a butcher's to buy ox tongue, they will usually sell you a little pot of green sauce to go with it. I prefer to make salsa verde with a mortar and pestle, the way it was made for centuries before modern kitchen gadgets came along. You can, of course, use a food processor, but it tends to warm up the sauce and darken the fantastic bright green color, whereas in a mortar you don't crush out any of the flavor or color. The tongue can be served hot or cold. If you like it cold, you can cook it the day before you wont to serve it. Just make sure you peel the skin off while it is still worm (it will be impossible to do it later) and keep the tongue in the cooking water in the fridge, to preserve it and keep its color. Tho cooking liquid will solidify because it will be full of gelatin from tho tongue. By rinsing the tongue well before cooking, you should draw out the excess salt but if, when it is cooked, you taste the cooking liquid and it still seems too salty, you can cover it with sparkling water the gas helps to draw out the salt and leave it overnight in the fridge. Take it out a few hours before you need it so that it is not too cold, or keep back the cooking liquid (keep it in the fridge as well) and warm the tongue up in it, in a pan.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
1 salted ox tongue
1 carrot (cut in half)
1 shallot (cut in half)
1 wineglass of white wine
3-4 black peppercorns
1 leaf bay
3 tablespoons all-purpose flour
2 tablespoons white wine vinegar
For the salsa verde:
6 salted anchovy fillets (rinsed)
1 clove garlic
1 bunch flat-leaf parsley (leaves)
2 hard-boiled eggs (yolks, plus a few extra for garnish, if you like)
1 tablespoon white wine vinegar
2 1/2 tablespoons dried bread crumbs
1/4 cup (plus l tablespoon) extra virgin olive oil
Servings Per Recipe: 4
Amount per Serving
Calories: 1210
- Total Fat: 85 g
- Saturated Fat: 32.7 g
- Trans Fat: 0 g
- Cholesterol: 425.8 mg
- Sodium: 356.1 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 2.3 g
- Sugars: 2.4 g
- Protein: 68.6 g
preparation

comments