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Ingredients
- 2 lrg Calves tongues - (abt 3 lbs)
- 4 Tbsp. Virgin extra virgin olive oil
- 1 lb Pearl onions peeled
- Â Â (or possibly Cippoline, unpeeled)
- 2 med Carrots cut 1/4" disks
- 2 x Celery ribs cut 1/2" pcs
- Â Â Juice and zest of 3 oranges
- 1/4 c. Red wine vinegar
- 1 c. Chicken stock
- Â Â (or possibly reserved cooking liquid)
- 1 c. Basic Tomato Sauce see * Note
- 1/4 c. Finely-minced Italian parsley
- 1 x recipe Torzelli see * Note
Directions
- Place tongues in a pot just large to hold them both and cover with water. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hrs. Remove from heat and allow to cold.
- Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into 1/2-inch pcs and set aside.
- In a heavy-bottom Dutch oven, heat extra virgin olive oil over medium heat. Add in onions, celery and carrots and cook, stirring regularly till lightly browned, about 8 to 10 min. Add in orange juice, vinegar, chicken stock and Basic Tomato Sauce and bring to boil. Add in tongue pcs and cook uncovered at a very low boil till liquid has reduced by two-thirds, about 30 min.
- Serve with the Torzelli and sprinkle with grated orange zest.
- This recipe yields 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 123 | 61% |
| Total Fat 13.91g | 17% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 455mg | 19% |
| Potassium 566mg | 16% |
| Total Carbs 17.61g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.68g | 6% |
| Protein 3.04g | 5% |
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