No. 97. Lingua Alla Visconti (tongue) Recipe

History of Lingua Alla Visconti (Tongue)

Lingua Alla Visconti, also known as Tongue alla Visconti, is an Italian dish that dates back to the Renaissance era. It is named after the influential Visconti family, who played a significant role in the politics of medieval Italy. The Visconti family was known for their sophisticated tastes and lavish banquets, and this tongue recipe was one of the highlights on their dining table.

The use of tongue in culinary creations dates back to ancient times when it was considered a delicacy and a symbol of prosperity. In medieval Europe, tongue dishes were particularly popular among the elite, seen as a luxurious treat.

Fun Fact: The tongue is a revered ingredient in many cultures around the world. In French cuisine, for example, the famous dish "Langue de Boeuf" (beef tongue) is considered a culinary artwork.

Recipe for Lingua Alla Visconti (Tongue)

- 1 smoked tongue
- Glaze (your choice)
- Sliced bread
- Spinach
- White grapes
- Port or muscat wine

1. Soak the smoked tongue in fresh water for forty-eight hours. This will help remove excess salt and smoke flavor.

2. After soaking, place the tongue in a large pot and cover it with enough water. Bring the water to a boil and cook the tongue until it becomes tender. This can take approximately 2-3 hours, depending on the size of the tongue.

3. Once the tongue is tender, carefully remove it from the pot and allow it to cool. Peel off the skin and any excess fat from the tongue.

4. Slice the tongue into rather thick slices. It is recommended to slice it diagonally for an elegant presentation.

5. Glaze the tongue slices with your preferred glaze. A sweet and tangy glaze, such as balsamic reduction or honey mustard, pairs well with the richness of the tongue.

6. Prepare an oval border of fried bread on a serving dish. This will serve as the base for the dish.

7. In a separate pan, sauté the spinach until it wilts and becomes tender. Spread the cooked spinach evenly on top of the fried bread border, creating a bed for the tongue slices.

8. Arrange the glazed tongue slices on top of the spinach, creating a visually appealing presentation. The thickness of the slices can vary based on personal preference.

9. Finally, fill the center of the dish with white grapes that have been cooked in port or muscat wine. This adds a touch of sweetness and complements the savory flavors of the dish.

Fun Fact: Wine and grapes have long been associated with celebrations and gastronomy. The addition of white grapes cooked in port or muscat wine adds a luxurious touch to the Lingua Alla Visconti.

Similar Recipe Dishes:

1. Lingua di Manzo in Salsa Verde (Beef Tongue in Green Sauce): This dish is an Italian classic that involves cooking beef tongue and serving it with a vibrant green sauce made from parsley, capers, garlic, and vinegar. It is a flavorful and refreshing dish.

2. Zungenragout (Tongue Ragout): This German dish features tender beef tongue slices simmered in a rich and creamy sauce. It is often served with buttered potatoes or a bed of egg noodles, making it a hearty and comforting meal.

3. Lengua Estufada (Stewed Beef Tongue): A popular dish in Mexican cuisine, Lengua Estufada involves slow-cooking beef tongue in a flavorful tomato-based sauce until it becomes tender and juicy. It is often served as a festive main course and is commonly featured during special occasions.

These dishes showcase the versatility of tongue as an ingredient and highlight the diverse culinary traditions where it is celebrated. Lingua Alla Visconti stands as a testament to the refined tastes of the Renaissance era and continues to be enjoyed to this day.



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