cookbooks

No. 98. Lingua Di Manzo Al Citriuoli (tongue With Cucumber) Recipe

History and Fun Facts:

Lingua di Manzo al Citriuoli, also known as Tongue with Cucumber, is a traditional Italian dish that has been enjoyed for centuries. The recipe dates back to the 18th century, originating in the Lombardy region of Italy. The dish gained popularity due to its unique combination of flavors and textures.

During this time, beef tongue was a common ingredient in Italian cuisine, especially in traditional recipes that focused on utilizing every part of the animal. It was affordable and readily available, making it a popular choice for many Italian households.

Cucumbers were introduced to Italy by the Romans and have since become a staple in Italian cooking. They are known for their refreshing taste and are often used in salads and as a side dish.

The combination of tender, flavorful beef tongue with crisp and slightly sweet fried cucumbers creates a balanced and satisfying dish. The sauce piquante, made with New Century sauce and Espangole sauce, adds a tangy and savory element to complement the flavors of the tongue and cucumber.

Now, let's dive into the recipe for Lingua Di Manzo Al Citriuoli (Tongue with Cucumber)!

Recipe: Lingua Di Manzo Al Citriuoli (Tongue with Cucumber)

Ingredients:
- 1 ox tongue
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- Chopped parsley, to taste
- Bacon, diced
- Ham, diced
- Veal, diced
- 1 carrot, peeled and chopped
- 1 onion, peeled and chopped
- 2 bay leaves
- Fresh thyme sprigs
- 2 cloves
- Good quality stock, enough to cover the tongue
- 1 cucumber, sliced
- Olive oil, for frying
- Sauce piquante:
- 1 dessert-spoonful of New Century sauce
- 1/4 pint of Espangole sauce (No. 1)

Instructions:

1. Begin by gently boiling the ox tongue in a large pot of water. Cook until the skin can easily be peeled off. This process helps to tenderize the tongue and remove any impurities. Once the skin is removed, set the tongue aside.

2. Take the larded tongue and season it with salt, pepper, nutmeg, and chopped parsley. Larding involves inserting strips of bacon into the meat to infuse it with flavor and keep it moist during the cooking process.

3. In the same pot, add the diced bacon, ham, and veal. Allow them to cook until slightly browned.

4. Add the chopped carrot, onion, bay leaves, thyme, and cloves to the pot. These aromatic vegetables and spices will enhance the flavor of the dish.

5. Place the seasoned and larded tongue back into the pot with the other ingredients. Then, pour enough good quality stock over the tongue to cover it completely.

6. Bring the pot to a gentle simmer and let it cook for approximately 2 to 3 hours, or until the tongue is fully cooked and tender. The low and slow cooking method will ensure a flavorful and succulent result.

7. While the tongue is simmering, prepare the cucumber by bringing a pot of water to a boil. Add the sliced cucumber and cook for 5 minutes. This step helps to remove any bitterness from the cucumber. Drain the cucumbers and set them aside.

8. In a separate frying pan, heat a generous amount of olive oil. Fry the cooked cucumber slices until golden and crispy. This process gives them a delicious texture and enhances their natural sweetness.

9. Once the tongue is fully cooked, remove it from the pot and transfer it to a serving dish. Garnish the tongue with the slices of fried cucumber, arranging them around the dish.

10. Finally, prepare the sauce piquante by combining one dessert-spoonful of New Century sauce with 1/4 pint of Espangole sauce (No. 1). Mix well and serve the sauce alongside the tongue and cucumber.

Lingua Di Manzo Al Citriuoli is best enjoyed hot, with the tongue tender and moist and the cucumber slices crispy. The combination of flavors and textures is sure to impress your guests.

Similar Recipe Dishes:
- Lingua di Manzo in Salsa Verde: This dish features beef tongue cooked with a tangy and bright green parsley-based sauce. It is a classic Italian recipe that complements the tender tongue perfectly.
- Zuppa di Lengue: This Italian soup incorporates beef tongue, vegetables, and herbs in a flavorful broth. It is a hearty and comforting dish, perfect for cooler days.
- Vitello Tonnato: A traditional Italian dish that pairs thinly sliced veal with a creamy tuna sauce. This tangy and savory combination is reminiscent of the sauce piquante used in Lingua Di Manzo Al Citriuoli.

These similar recipe dishes showcase the versatility of beef tongue and the creativity of Italian cuisine in utilizing various cuts of meat and flavors to create delicious and memorable meals.

Enjoy preparing and savoring this traditional Italian delight, Lingua Di Manzo Al Citriuoli – a dish that truly embodies the rich history and culinary heritage of Italy.

Vote

1
2
3
4
5

Viewed 1775 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce