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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds calf's tongue - -- (1 tongue)

  3. 3 quarts water

  4. 4 tablespoons red wine vinegar

  5. 2 carrots -- peeled and 2 celery ribs -- cut into 1" pieces

  6. 1 spanish onion -- peeled, stuck with

  7. 2 whole cloves

  8. 4 pounds veal shank

  9. 1 pound beef brisket

  10. 2 beef cheeks

  11. 4 beef sausages

  12. 1 capon -- cut into 4 pieces

  13. 2 pounds turkey breast - -- (1/2 breast)

  14. salsa verde

  15. 1 bunch Italian parsley leaves -- picked from stems

  16. 2 salt-packed anchovies -- headed, gutted,

  17. -- and rinsed 1 tablespoon salt-packed capers -- rinsed and drained

  18. 1 hard-boiled egg -- roughly chopped

  19. 4 cornichons

  20. 2 tablespoons white wine vinegar

  21. 1 teaspoon salt

  22. freshly-ground black pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Cover calf's tongue with warm water and boil 40 minutes. Drain, cool and peel off outer skin and membrane.

  2. In a large soup pot, place 3 quarts water, vinegar, carrots, celery, onion and veal shank over high heat and bring to a boil. Cover and boil 45 minutes. Add brisket, beef cheeks and sausages and boil, covered, 30 minutes. Add capon and turkey breast and boil uncovered, 45 minutes. Replace dissipated water with each step. Remove each piece of meat and arrange on a platter.

  3. To make salsa verde, place parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in food processor and blend until smooth, about one minute.

  4. Carve meat and serve with salsa verde.

  5. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5717

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