Composition / ingredients
Cooking method
Cut off the salivary glands from the tongue, cut off excess fat, wash thoroughly under running water.
Put the tongue in a saucepan and fill it with water, send it to the fire, bring it to a boil.
When the water boils, cook the tongue for literally 1-2 minutes, then drain the water, rinse the tongue and fill with clean water.
Put the pan on the fire again, let the broth boil, reduce the heat to medium and cook for about half an hour, then add salt. Do not forget that you need to remove the foam.
Peel the onion, wash it and send it whole to the broth, add the bay leaf and pepper peas, cook for one and a half to two hours (readiness can be checked with a knife: if it enters easily, the meat is ready).
Remove the tongue from the broth and lower it into a container with cold water (you can under the tap with cold water - the result is the same), then, starting from the tip, carefully remove the skin.
Cut the tongue into thin plates and serve on a platter.
Serve on the table, treat your relatives. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Veal tongue - 160 kcal/100g
- Beef tongue - 146 kcal/100g
- Pig's tongue - 300 kcal/100g
- Tongue sausage - 215 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
