Leek and olive stew

Tongue stew with leeks and olives

If you are looking for a savory and comforting recipe, tongue stew with leeks and olives is the perfect choice. This dish, full of flavor and texture, combines simple ingredients to create a delicious meal, ideal for a family gathering or a special occasion. I will guide you step by step on how to achieve a perfect result and provide you with some useful tips along the way.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 4

Ingredients:
- 2 pork tongues
- 1 large onion
- 2 leeks
- 300 g natural olives (light brown)
- 1 cup dry or semi-dry white wine
- 2-3 tablespoons tomato paste
- The broth in which the tongue was boiled
- Spices: thyme, pepper, paprika, 1 vegetable cube
- Oil for frying

Preparing the tongue
1. Start by washing the pork tongues thoroughly. It is essential to clean them of impurities, so I recommend rinsing them in several waters.
2. Place the tongues in a large pot, adding enough water to cover them completely. Add thyme, pepper, paprika, a vegetable cube, and any other spices you prefer. Simmer the tongue on low heat for about 1-1.5 hours until the meat becomes tender.

Useful tips:
- Make sure to use a pot with a lid to retain moisture.
- You can add a bay leaf for extra flavor while boiling.

Preparing the vegetables
3. While the tongue is boiling, you can prepare the vegetables. Peel the onion and chop it finely. Slice the leeks into rounds, using only the white part and a little of the green part to avoid a strong flavor.
4. In a large skillet, heat the oil over medium heat. Add the onion and leeks, sautéing them for 5-7 minutes until they become translucent and slightly caramelized.

Finishing the stew
5. When the tongues are cooked, remove them from the water and let them cool slightly. Peel off the skin and slice them into thin strips.
6. Add the strips of tongue to the skillet with onion and leeks. Pour in the white wine and tomato paste, mixing well to combine the flavors. Allow the sauce to simmer on low heat for 15-20 minutes until it thickens slightly. If necessary, you can add the broth in which the tongue was boiled to achieve a richer consistency.

Adding the olives
7. Finally, add the olives to the stew, stirring gently to avoid crushing them. Let it simmer for another 5 minutes to heat through.

Serving suggestions
Tongue stew with leeks and olives is delicious served with warm polenta or fresh bread. You can garnish with freshly chopped parsley for an extra touch of color and flavor.

Possible variations
For a Mediterranean version, you can add a little garlic and cherry tomatoes for a fresher taste. You can also experiment with different types of olives, such as green or black, to achieve a different flavor.

This tongue stew with leeks and olives is not just a simple recipe, but also an opportunity to explore the richness of flavors and bring a touch of tradition to your table. Try it and enjoy a delicious, easy-to-make dish!

 Ingredients: 2 pig tongues, 1 large onion, 2 leeks, 300 g of natural light brown olives, 1 cup of dry or semi-dry white wine, 2-3 tablespoons of tomato paste, the broth in which the tongue was boiled, spices, oil for frying.