Sweet And Sour Calves Tongue
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 large calves tongues - -- (abt 3 lbs)
4 tablespoons virgin olive oil
1 pound pearl onions -- peeled
2 medium carrots -- cut 1/4 inch disks
2 medium celery ribs -- cut 1/2 inch pieces
3 medium juice and zest of 3 oranges
1/4 cup red wine vinegar
1 cup chicken stock
1 cup basic tomato sauce
1/4 cup finely-chopped Italian parsley
1 recipe torzelli -- see * note
 

Preparation:

* Note: See the "Basic Tomato Sauce" and "Chicory Endive Fritte -- Torzelli" recipes which are included in this collection. 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 hours. Remove from heat and allow to cool. Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into 1/2-inch pieces and set aside. In a heavy-bottom Dutch oven, heat olive oil over medium heat. Add onions, celery and carrots and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add orange juice, vinegar, chicken stock and Basic Tomato Sauce and bring to boil. Add tongue pieces and cook uncovered at a very low boil until liquid has reduced by two-thirds, about 30 minutes. Serve with the Torzelli and sprinkle with grated orange zest. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5702)