Lingua Salmistrata


1 veal tongue
1 lb. coarse sea salt
1 tsp. curing salt
1/2 cup sugar
1 bunch thyme
1 carrot
2 celery stalks
1/2 large lemon
2 leeks
1 garlic head
1 tsp. peperoncino

2 1/2 qts. veal stock
1 cup white wine
1 cup vinegar
plus same vegetables and spices as for the marinade

How to make the Pickled Tongue:

Wash tongue thoroughly and soak it deep in the marinate with all the spices, herbs and vegetables, for 6 days. Turn over every day.

Cook the tongue in plain water for one hour. Remove tongue, skin and cook it again for 2 hours in the veal broth with wine, vinegar, vegetables, spices and herbs. Cool and refrigerate. Pickled tongue can be kept refrigerated for up to one month.