cookbooks

No. 100. Lingue Di Vitello All'italiana (calves' Tongues) Recipe

History of Lingue Di Vitello All'italiana:

Lingue Di Vitello All'italiana, or calves' tongues in Italian style, is a traditional Italian dish that has been enjoyed for centuries. The use of calves' tongues in cuisine dates back to ancient Roman times when they were considered a delicacy. It was during the Renaissance, however, that Lingue Di Vitello All'italiana became a popular dish, particularly in the northern regions of Italy.

The recipe for Lingue Di Vitello All'italiana has since evolved over time, with different variations and additions to enhance its flavors. Today, it is regarded as a classic Italian dish that is often served as an appetizer or part of an elegant meal.

Fun Facts about Lingue Di Vitello All'italiana:

1. Calves' tongues are considered a delicacy in many cultures due to their tender texture and mild flavor.
2. The use of glaze in this dish adds a glossy finish and enhances its visual appeal.
3. The combination of ham and truffle garnish adds richness and depth of flavor to each slice of tongue.
4. Lingue Di Vitello All'italiana can be customized by adding different vegetables to the center, providing a variety of textures and tastes.

Now let's dive into the recipe for Lingue Di Vitello All'italiana:

Ingredients:
- 2-3 calves' tongues
- Salt
- Butter
- Good stock (preferably homemade)
- Water
- Glaze
- Potatoes
- Cooked ham
- Truffles
- Sauce piquante

Step 1: Preparing the tongues
Begin by rubbing a good handful of salt onto the calves' tongues. This will help to tenderize the meat and enhance the flavors. Leave the tongues to rest for twenty-four hours.

Step 2: Soaking and stewing the tongues
After twenty-four hours, wash off all the salt from the tongues and soak them in fresh water for two hours. This will remove any excess salt. Once soaked, gently stew the tongues until they become tender. This can take several hours, so ensure you have enough time.

Step 3: Skinning and braising the tongues
Once the tongues are tender, remove them from the stewing liquid and allow them to cool. Once cooled, carefully remove the skin from each tongue. Next, braise the tongues in butter and good stock for half an hour. This will infuse them with rich flavors.

Step 4: Slicing and glazing the tongues
Once the tongues have been braised, allow them to cool completely. Once cooled, cut them into slices about half an inch thick. In a buttered sauté pan, arrange the slices and cover them with a thick glaze. Let them heat through until they are fully hot and coated with the glaze.

Step 5: Garnishing and serving
To serve Lingue Di Vitello All'italiana, create a border of potatoes on a serving platter or individual plates. Arrange the glazed tongue slices on top of the potatoes. For added flavor and presentation, garnish each slice with round shapes of cooked ham and truffle.

Step 6: Adding vegetables and sauce piquante
Fill the center of the platter or plate with vegetables of your choice. Fried cucumber is an excellent option but remember to boil it for five minutes first to remove any bitter taste. Finally, serve Lingue Di Vitello All'italiana with a sauce piquante, such as the classic No. 10 or No. 226.

Similar recipes and variations:

Lingue Di Vitello All'italiana is just one example of how calves' tongues can be prepared in Italian cuisine. There are other similar dishes that showcase the versatility of this ingredient.

1. Lingue di Vitello in Salsa Verde: In this variation, the tongues are served with a vibrant green parsley sauce that adds freshness and tanginess to the dish.

2. Linguina di Vitello con Funghi: This dish combines calves' tongues with mushrooms, creating a rich and earthy flavor profile.

3. Lingua di Vitello con Salsa di Pomodoro: This variation features tongue slices accompanied by a flavorful tomato sauce, adding a pleasant acidity to the dish.

All these variations are delicious in their own right and highlight the unique characteristics of calves' tongues.

Whether you choose to prepare Lingue Di Vitello All'italiana or one of its variations, you can enjoy the rich flavors and tender texture that calves' tongues bring to Italian cuisine.

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