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Veal tongue with red wine
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Ingredients for 4 persons |
- 800g veal tongue
- 150g Mixed Vegetables for “Soffritto”
- q.s. Saffron Cream
- q.s. Double Concentrated Tomato Paste
- q.s. Vegetable Stock with Pink Pepper
- q.s. red Wine
- q.s. parsley Powder
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Method
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Boil the tongue for about 15 minutes and remove the skin.
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In a saucepan, brown the tongue with the Soffritto and glaze it with red wine.
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Braise and cook with vegetable broth and some tomato paste.
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Blend and pulverize the parsley.
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Cut the tongue as desired and place it in the center of the disc.
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Garnish with drops of saffron cream and the parsley powder.
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Products in this recipe
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Mixed Vegetables for “Soffritto” |
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Saffron Cream |
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Double Concentrated Tomato Paste |
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Vegetable Stock with Pink Pepper |
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