Tongue food with olives

Tongue with olives: a recipe that combines tradition with flavor!

Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 35 minutes
Number of servings: 4

Introduction

Tongue with olives is a refined dish that brings a touch of nostalgia to the culinary life of many of us. This recipe has been savored for generations, bringing together intense flavors and pleasant textures, perfect for both a festive meal and an ordinary dinner. Carefully cooked beef tongue transforms into a delicacy, while olives add a pleasant contrast and Mediterranean flavor.

Before we get started, let’s discuss the necessary ingredients and how to choose them to achieve an exceptional dish!

Ingredients

- 1 piece of beef tongue (approximately 1 kg)
- 1 large onion (preferably white or yellow for a sweet taste)
- 1 liter of tomato juice (choose a natural tomato juice without additives)
- 2 tablespoons of flour (white flour for sauces, for a fine texture)
- 150 ml of white wine (opt for a quality wine that is also pleasant to taste)
- 200 g of black olives (kalamata olives bring an intense flavor, but you can use others according to your preferences)
- Olive oil (for frying and added flavor)
- Salt and pepper (to taste)
- Bay leaves (1-2 leaves for aroma)

Practical tips about ingredients

To get the best tongue, make sure to choose it fresh, without spots or unpleasant odors. Younger beef tongues are more tender and easier to cook. Choose onions that have a uniform color and a firm texture, and the olives should be whole, without cracks or spots. The tomato juice should be of good quality, and the wine, besides adding flavor to the dish, can also be served at the table.

Preparation technique

1. Preparing the tongue: Start by placing the tongue in a pot with cold water, adding salt and pepper to taste. Bring the water to a boil, then reduce the heat and let the tongue simmer in the pressure cooker for about 40-50 minutes. Make sure it is well cooked; if boiled correctly, the white skin will peel off easily.

2. Cooling the tongue: After boiling, remove the tongue from the pot and let it cool for a few minutes. Once cooled, carefully remove the skin - it should come off easily.

3. Preparing the sauce: In a large skillet, add a little olive oil and sauté the finely chopped onion for about 1 minute until it becomes translucent. This step is essential, as the onion will add a sweet and pleasant taste to the dish.

4. Creating the sauce: Deglaze the sautéed onion with the tomato juice, mixing it with the flour to avoid lumps. Add the white wine and 350 ml of the broth in which the tongue was boiled, stirring constantly to obtain a smooth sauce.

5. Adding the olives: Add the black olives and season with salt, pepper, and bay leaves. Mix well to distribute the flavors evenly.

6. Baking: Transfer the obtained sauce to a ceramic dish or baking tray, placing the tongue sliced on top. Cover with aluminum foil and place in the oven at 180 degrees Celsius for 30 minutes. Finally, remove the foil and let it brown slightly to achieve a delicious and aromatic crust.

7. Serving: This dish is delicious both warm and cold. You can serve it on a platter, decorated with olives and a few fresh parsley leaves. It pairs perfectly with a green salad or a side of potatoes.

Possible variations

To customize the dish, you can add some vegetables, such as carrots or celery, during the boiling of the tongue, which will enrich the broth's flavor. You can also substitute black olives with green olives for a different taste. If you enjoy a spicier flavor, add a few slices of chili pepper to the sauce.

Nutritional benefits

Beef tongue is an excellent source of protein, with low fat content, making it a healthy choice. It is also rich in vitamins B12, B6, and zinc, essential for the health of the immune and metabolic systems. Olives are rich in antioxidants and healthy fats, contributing to heart health.

Frequently asked questions

1. Can I use tongue from another type of meat?
Yes, you can use pork or lamb tongue, but the cooking time may vary. Make sure these types of tongue are also well cooked.

2. How can I store leftovers?
Tongue with olives can be stored in the refrigerator in an airtight container for 3-4 days. It can be reheated in the microwave or on the stove.

3. What wine pairs best with this dish?
A dry white wine, such as Sauvignon Blanc, will perfectly complement the flavors of the dish.

In conclusion, tongue with olives is a dish that not only delights the taste buds but also brings a touch of nostalgia to the table. With a bit of patience and passion for cooking, you will achieve a result that will impress everyone. Enjoy your meal!

 Ingredients: 1 piece of mint tongue, 1 large onion, 1 l of tomato juice, 2 tablespoons of flour, 150 ml of white wine, 200 g of black olives, oil, salt, pepper, bay leaves