Lingua Salmistrata – Pickled Tongue

Lingua Salmistrata – Pickled Tongue – preparation of the tongue – Mind meal CC BY-SA 2.0

Ingredients

Marinade:
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

Cooking:
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. The pickled tongue can be kept refrigerated for up to one month.

ITALIANO

“Lingua Salmistrata
Ingredienti

Marinata:
1 lingua di vitello
1 libbra di sale marino grosso
1 cucchiaino di sale da cucina
1/2 tazza di zucchero
1 mazzo di timo
1 carota
2 gambi di sedano
1/2 limone grande
2 porri
1 testa d’aglio
1 cucchiaino di peperoncino

Cottura:
2 1/2 qts. brodo di vitello
1 tazza di vino bianco
1 tazza di aceto
più le stesse verdure e spezie della marinata
Come fare la lingua in salamoia:

Lavare accuratamente la lingua e immergerla profondamente nella marinata con tutte le spezie, erbe e verdure, per 6 giorni. Girare ogni giorno.

Cuocere la lingua in acqua semplice per un’ora. Togliere la lingua, la pelle e cuocerla di nuovo per 2 ore nel brodo di vitello con vino, aceto, verdure, spezie ed erbe. Raffreddare e mettere in frigo. La lingua sottaceto può essere conservata in frigorifero fino a un mese.

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.