Yield: 6 servings
|950 grams||Tongue; (950 to 1300)|
|1 \N||Carrot; peeled and sliced|
|1 medium||Onion; cut into quarters|
|\N \N||; with the skin on|
|1 \N||Bulb garlic; cut in half|
|6 \N||Fresh bay leaves|
|12 \N||Fresh sage leaves|
|1 \N||Sprigs fresh rosemary|
|2 teaspoons||Black peppercorns|
|100 millilitres||Vinegar; (3 1/2 floz)|
|5 \N||Cloves garlic; peeled|
|3 \N||15 g packs fresh basil|
|1 \N||15 g pack fresh mint|
|1 \N||20 g pack fresh flat leaf parsley|
|250 millilitres||Olive oil; (8 floz)|
|1 \N||100 gram pac pine kernels; lightly toasted|
|1 \N||60 grams pac freshly grated parmesan|
|6 \N||Tomatoes; sliced into 1cm (|
|\N \N||; 1/2 inch) slices|
TO COOK THE TONGUE
FOR THE PESTO SAUCE
Place the tongue in a large bowl, pour over enough cold water to cover and leave to soak for 2-3 hours.
Drain, then place in a large pan with all the ingredients and enough cold water to cover.
Bring slowly to the boil, skimming the surface as necessary. Reduce the heat, cover and simmer for 1 hour per 500g (1lb).
Once cooked, remove from the saucepan and leave to cool, discarding the cooking liquid. Peel the tongue, hold in one hand and with a sharp knife make a small incision at one end. Peel away the skin and discard. Trim off any bits of fat and sinew.
Preheat a grill to a moderate heat.
Make the pesto sauce by putting the garlic, herbs, olive oil and pine kernels into a food processor, puree to a coarse paste. Turn into a bowl and stir in the parmesan. Put to one side.
Cut the tongue into 1cm ( ½ inch) pieces and grill until it starts to colour, turn over and repeat process.
Serve the tongue on tomato slices and top with spoonfuls of pesto.
Converted by MC_Buster.
NOTES : An alternative way to serve a traditional style meat with robust pesto and plump juicy tomatoes. Converted by MM_Buster v2.0l.