An elegant and structured second course, in which intense flavours and aromatic contrasts are precisely balanced.
Veal or beef tongue , cooked in red onion extract and red wine , is then glazed with its own reduction and served with pickled onion , a classic green sauce and a delicate Marsala apricot cream .
A preparation that uses pure plant extraction and pressure cooking to obtain a concentration of flavor and a perfect texture.
Ingredients (for 4 people):
For the meat:
500 g of beef or veal tongue
Cooking liquids:
- The juice extracted from 750 g of red onions (about 8 onions)
- 500 ml of red wine
- 500 ml of water
- Salt to taste
To thicken the sauce:
- 40 g tapioca pearls
For the sweet onion:
- 1 red onion
- 175 ml raspberry or white wine vinegar
- 75 ml of water
- 50 g of sugar or honey
- 5 g of salt
- Herbs to taste (marjoram, mint)
For the green sauce:
- 50 g of parsley
- 2 desalted anchovies
- 1 hard-boiled egg yolk
- Crumb of a sandwich
- 1 clove of garlic
- Extra virgin olive oil to taste
- Vinegar to taste
- Salt to taste
For the apricot cream:
- 50 g of dried apricots
- 50 g of water
- 200 ml of Marsala
Procedure:
Salt the tongue and place it in a pressure cooker with the cooking liquids.
Once the pot reaches internal pressure, cook for 40 minutes for the veal ; one hour for the beef tongue. Clean the tongue and set aside.
Strain the cooking liquid and reduce over low heat until it reaches a syrupy consistency. If necessary, thicken by boiling it with the tapioca pearls and then straining.
For the sweet onion:
Bring the raspberry vinegar and 75 ml of water to a boil with the sugar and salt. Peel and slice the onion and add it to the hot liquid. Turn off the heat, add the herbs, and let it infuse for 30 minutes, covered with plastic wrap.
For the green sauce:
Clean the parsley and soak the bread in a little vinegar. Blend all the ingredients and set aside.
For the apricot cream:
Soak the apricots over a low heat with 50 ml of water and the Marsala until they soften, remove from the heat, cool, and then blend.
To assemble the dish:
Cut the tongue into slices or cubes. Brown briefly in a nonstick pan, then glaze with the onion and wine reduction .
Arrange on a plate with the pickled onion, salsa verde, and apricot cream. Serve hot.
Enjoy your meal!
