CookEat Recipe
Cold Calf Tongue with Sharp Green Sauce
Thin slices of tender calf tongue covered with a loose anchovy, caper and parsley sauce, softened by finely chopped cooked celery and carrot.
Method
Steps
Step 1
Gather the ingredients: 1 professionally cleaned calf tongue, about 700–800 g; Water to cover; Salt as needed; 50 g celery, very finely chopped; 50 g carrot, very finely chopped; About 100 ml olive oil: 30 ml for the vegetables and the rest added as needed to the sauce; 2 salt-packed anchovies, rinsed, filleted and boned; 50 g vinegar-packed capers, squeezed dry; 1 generous pinch parsley leaves, about 10 g; A piece of soft fresh bread crumb about the size of an egg, about 30 g; About 1 tablespoon wine vinegar, enough to lightly moisten the bread; A hazelnut-sized piece of onion, about 5 g; A small piece of garlic, less than half a clove; Juice of ½ lemon; Black pepper.
Step 2
Put the cleaned tongue in lightly salted water to cover and simmer for about 2 hours, or until very tender and at least 72°C in its thickest part. Peel off its outer skin while hot and trim away any hard tissue or bone at the throat end. Cut into a few thick sections if necessary, put in a shallow container and refrigerate promptly, within 2 hours, at 4°C or colder until cold throughout. Allow about 3 hours for chilling as a guide.
Step 3
Cook the very finely chopped celery and carrot gently in 30 ml olive oil for about 5 minutes, until softened without colouring. Set aside to cool promptly. Rinse and bone the anchovies carefully. Squeeze the vinegar-packed capers and lightly moisten the bread crumb with the wine vinegar; it should not be saturated.
Step 4
On a clean board, chop the anchovies, capers, parsley, moistened bread, tiny piece of onion and less than half a clove of garlic extremely finely. Work repeatedly with the knife, adding some of the remaining oil a few drops at a time, to make a fine paste. Mix in the cooked celery and carrot, then add more oil and the juice of half a lemon until the sauce is loose enough to spread over the meat. Add pepper and taste before adding any salt.
Step 5
Slice the cold tongue thinly, lay on a serving dish and cover with the sauce. Refrigerate until serving. Eat within 2–3 days of cooking the tongue, keeping at 4°C or colder; discard if left at room temperature for more than 2 hours.
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