Cooking the tongue

Italian cuisine has always been a flagship of the Bel Paese which, thanks to a variety of typical and local recipes, manages to bring alternative dishes from rural reality to the table. Veal tongue is a clear example of taste and simplicity.

The tongue? Thanks, no too.

What if it was a yes instead? The tongue is a part of the fifth quarter , i.e. the offal of the animal which has come back into fashion thanks to the wise minds of renowned chefs who, choosing to renew themselves, took inspiration from the recipe book found in their grandmother's pantry.

Heart , lungs, liver and tongue represent the symbolic ingredients of the peasant culture which, born of simplicity more out of necessity than virtue, chose to work by bringing - also - these parts of the animal to the table and then discovering a surprising and unique flavour.

Despite the ease of preparation, the tongue requires some precautions that help preserve the flavor and keep the cut of meat intact.

Approaching this dish means choosing top quality ingredients and to make the task even easier it is preferable to use veal tongue rather than beef tongue, as it is softer and more workable.

How is veal tongue prepared?

Fundamental, main and necessary, the cleaning step requires the utmost attention and accuracy: place the veal tongue on a cutting board and, using a very sharp knife, remove the glands and fat.

Then place the tongue in a colander and rinse in plenty of running water, transfer it to a bowl and leave to soak for at least a couple of hours, taking care to change the water often when it becomes cloudy.

At this point, the language is ready!

Imagination, desire to be at the stove and mouth watering are the secret ingredients that, thanks to our ideas, can be put into play and thus bring to the table a delicious and alternative dish, capable of surprising diners.

At the end of each cooking it will be necessary to peel and remove the excess parts.

How is veal tongue cooked?

Stuffed, boiled, sliced, roasted: the versatility of veal tongue is truly surprising!

A quick sandwich, an important dinner, a light lunch, the ingredient lends itself to multiple preparations ranging from demanding cooking to more practical solutions, here are our proposals.

The pickled tongue

Originally from the Veneto region, this dish is suitable both for cooking in the oven as a roast and for sweet and sour preparation for a more original touch.

The dish is excellent if served as a single dish, which thanks to the side dish manages to satisfy the taste buds without annoying in terms of quantity.

Preparing both versions could be visually stimulating and perfect for optimizing the timing of a challenging dish.

Fried veal tongue

The solution to intrigue the little ones is fried veal tongue: transformed into morsels breaded and dipped in boiling oil it can fill the tummies of children who usually say "no, I don't want this!".

Working in imaginative terms is the secret that chefs have brought to make their cuisine unique, taking inspiration and allowing all diners to savor a typical - but revisited - dish is a useful trick for everyone!

The fast veal tongue

The solution to obtain an excellent result and drastically reduce times is the pressure cooker .

By doing this you will be able to obtain the veal tongue in a very short time, ready to be sliced ​​and used, for example, as the main filling for sandwiches.

All you need is a pressure cooker, veal tongue, onions, carrots, celery, extra virgin olive oil, salt and pepper. Fill the pan with water, immerse the ingredients, set the timer for 1 hour and 30 minutes and... wait for the hiss.

Subsequently, using a cutting board and a very sharp knife, slice the meat and fill your sandwiches.

Veal tongue? Mustard and boiled meat

Nostalgic people link veal tongue to mustard and boiled meat, to recreate the atmosphere and bring back moments of glory it is necessary to provide oneself with excellent quality ingredients, only in this way will one be able to remember the flavors of times gone by!

The veal tongue must be cooked for at least an hour in vegetable broth , if you prefer you can also add other cuts of meat which perfectly match the idea of ​​lunches of the past.

Paired with strictly homemade mustard or mayonnaise, if it must be a tradition, let it be a tradition!

Veal tongue? Maybe tomorrow!

Using a few slices of bacon, cover the leftover boiled pickled tongue.

Add sage leaves, a drizzle of extra virgin olive oil, a couple of spoons of vegetable broth, tie with kitchen string and bake.

Leave to cook for 20 minutes, remove from the oven, slice and... bring to the table!

The veal tongue roast is ready to be savored.

The perfect solution to recover a leftover and find a delicious, complete and tasty dish!

Genoese veal tongue

The sizzling of the onions, the intense and consistent aroma... here is the perfect synthesis of the Genoese veal tongue, a typical dish of the Ligurian region, which lends itself to cheering up the warm autumn evenings when the whole family is gathered.

Ingredients: 5 white onions, cloves, spicy chili pepper, extra virgin olive oil and salt.

For cooking you need to use multiple pans. One with low edges in which to brown the thinly sliced ​​onions, the cloves and finally the chilli pepper, while in the one with high edges let the previously browned onions stew and the tongue already clean and ready for cooking.

Leave on the heat until cooked and, where necessary, add a few ladles of vegetable broth to finish everything. Serve, taking care to surround the sliced ​​tongue with the onion mixture as if it were an inviting painting.

The greatest touch is given by the addition of croutons which give a crunchy touch to a traditional Genoese dish.

Veal tongue? Tradition my dear!

The Italian tradition and in particular the Ligurian one represents the most comfortable environment for veal tongue.

Choosing to bring this dish to the table is easy if you know how and reaches maximum flavor if the ingredients chosen are top quality.

The preference for preparing symbolic dishes linked to how they used to be done also arises from the need to rediscover authentic flavours.

Bovì has chosen to make respect for the animal and its closed-cycle feeding its corporate mission , only in this way can we rediscover the origins and teach nutritional education which begins with awareness in the choice of ingredients.