Veal Recipes

Archive for the ‘tongue’ Category

Ingredients
Step 1: Marinade
1 Veal Tongue
1 carrot
1 lb. coarse sea salt 454g
2 celery stalks
1 teaspoon curing salt 5ml
½ large lemon
1 cup sugar 250ml
2 leeks
1 bunch thyme
1 garlic head
1 teaspoon peperoncino 5ml

Marinating:
Wash tongue thoroughly and marinate with all spices, herbs and vegetables, for 6 days.
Turn the tongue over every day.

Step 2: Cooking
2½ quarts veal broth 2.36 Litres
1 cup white wine 250ml
1 cup vinegar 250ml
Plus the same vegetables and spices as for the marinade

Directions
Cook the tongue in plain water for 1 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

Recipe Source “The Basics of Italian Cuisine” Cucina Online

With seven kinds of meat seven vegetables, and seven condiments, this is a large party dish.

You can pare this down to a simple dinner for 2-4 people by making only boiled beef and/or chicken and serving only one sauce- I would choose the mostarda or bagnet verte.
Though seven kinds of meat may seem like a lot, the variety is important because each compliments the others, producing a whole that is greater than the sum of the parts.

You should include beef, veal, pork, chicken, tongue, zampone or cotechino, and feel free to add whatever other cuts of meat you feel might work.

The pieces should be from older animals, because they will be more flavorful, and should also be large – this means that a good bollito misto is ideal for a convivial meal with friends, or for when you want to make something that will provide the wherewithal for several meals.

In terms of cooking technique, preparing a bollito misto is straight forward: Bring a pot of lightly salted water to a rolling boil and add the beef, veal, chicken and vegetables (the hot water seals the meat; see below for timing). Boil, separately, the tongue and zampone or cotechino, assuming you choose to include them.

Serves 8-10

Ingredients
2¼ lbs. beef — the cut used in Italy is shoulder 1kg
2¼ lbs. neck or Breast of Veal 1kg
1¼ lbs. calf’s head 567g (though required by tradition, this is becoming difficult to find; should you choose not to include it, increase the beef and veal, or add a pound of lean pork instead)
A Veal Tongue, weighing 1¼ lbs. 567g
A chicken, weighing about 2¼ lbs. 1kg
A cotechino weighing about ¾ lb. (340g) (cotechino is a pork sausage, available in Italian delicatessens; you can also use a zampone, which is a stuffed pig’s foot)
2 carrots
3 ribs celery
2 onions, stuck with 2 cloves each
Salt

Directions
Fill a large pot with water sufficient to cover the meat.
Lightly salt the water, add the vegetables, set the pot on the fire.
Since you want the flavour to remain in the meat, wait until the water comes to a boil before adding the beef (the heat will seal in its juices).
Reduce the flame to a simmer, and after about an hour, add the breast of veal, chicken, and calf’s head (should you prefer not to use it, increase the quantities of beef and veal, or add a pound of lean pork — this isn’t piemontese, but the emilians do it.)
In the meantime, set a second pot of lightly salted water on the fire, bring it to a boil, and begin simmering the tongue when you add the veal and chicken to the beef.
If you are using a fresh cotechino or zampone set it in a pot of cold lightly salted water at this time (prick the cotechino all over, or loosen the string of the zampone first) and begin simmering it.
If you instead buy precooked sausage, follow the instructions on the package.
The meats will be done when they are fork-tender, this will take about an hour or slightly more from when you add the veal and the chicken to the beef.
Come serving time, the meats should be arranged on a heated platter, sprinkled with a ladle of hot broth, and carved at the table (cut the tongue and the cotechino or zampone, into ½-inch slices).

While the meats are boiling, you should see to the accompaniments.
Some of the condiments can be bought, and others made ahead; feel free to improvise as well. If you decide to follow tradition to the letter you will need:

Bagnèt ross
Bagnet vert
Salsa del pòvr’òm,
Saosa ‘d avije (honey sauce) (recipes follow below)
mustard
horseradish
mostarda d’uva
coarse sea salt.

This sounds like, and is, a lot; feel free to make a selection of sauces — for example the bagnetti (which you should serve), salt, mayonnaise, horseradish and a selection of good quality commercially prepared mustards.

Bagnèt Ross:
2¼ pounds ripe tomatoes 1kg
A scant pound (400 g) onions
2 medium-sized carrots
1 rib celery
3 cloves garlic
1 tablespoon sugar 15ml
¾ cup olive oil 180ml
2 tablespoons vinegar (red wine if possible) 30ml
hot red pepper to taste (go easy)
Salt

Directions
Coarsely chop the tomatoes, onions, carrots and celery, crush the garlic and put them all in a pot with half the oil. Bring the vegetables to a boil, then reduce the flame to a minimum and stir in the sugar and the vinegar. Simmer uncovered for about 3½ half hours.
Crank the vegetables through a foodmill into an elegant bowl, stir in the remaining oil, and add crushed red pepper and salt to taste.

Bagnet vert
which is closely related to salsa verde, requires:
¼ pound of parsley 113g
1 clove garlic
2 salted anchovies
2-3 slices day-old bread, with crusts removed (this will depend upon the size of your loaf of bread)
3 small mild pickles (dills will work, though pickles without dill would be better)
1 teaspoon capers (5ml), preserved in either vinegar or salt, rinsed
A scant cup of red wine vinegar
1/3 cup plus one tablespoon olive oil 90ml

Directions
Soak the bread in the vinegar. Bone and wash the anchovies.
Mince the parsley with the garlic, anchovies, and pickles.
Gently squeeze the bread to drain it, and add it to the mixture; continue mincing for a couple more minutes, then transfer the mixture to a bowl.
Using a wooden spoon, slowly stir in the olive oil, working the mixture well so as to obtain a fairly fluid sauce.

Salsa del pòvr’òm the poor man’s sauce, requires:
an onion
2-3 shallots
2-3 spring onions
A few cloves of garlic
A cup of dry red wine
The juice of a lemon
Salt and pepper to taste.

Directions
Grind the onions, shallots, spring onions and garlic into a paste.
Bring the cup of wine to a boil, then stir it into the paste. Salt the mixture to taste, and stir in the lemon juice.
Put the sauce through a strainer (or blend it until it is very finely chopped), season it with pepper to taste, and it is ready.

Saosa ‘d avije honey sauce, requires:
½ cup honey 125ml
½ cup broth 125ml
1 teaspoon powdered mustard 5ml
12 walnuts

Directions
Mix the honey and the broth and stir in the mustard.
Clean the walnuts, removing the brownish skin surrounding the nutmeats, and mince them very fine.
Stir the nuts into the honey mixture and the sauce is ready.

Mostarda d’uva:
A jam-like condiment made from grape must that goes quite nicely with boiled meats, and is also surprisingly good with a selection of cheeses (you can substitute granulated honey in this case). Alas, the recipes I have seen all call for beginning with a gallon or more of grape must, an ingredient not easily available in most places.

Nor is mostarda d’uva easy to find outside of Piemonte.

However, if you have access to a well stocked delicatessen, you may be able to substitute Mostarda di Cremona, a distinctive sauce made by candying fruit with mustard seeds.

As a final condiment for your bollito, you may want some balsamic vinegar – the Emilians generally do.

Directions
In addition to meats and condiments, you will need vegetables — again, variety is important. Seasonal variability will of course dictate your selection, but it should include at least onions, carrots, celery and potatoes boiled in or steamed over lightly salted water until are fork tender; serve the vegetables with olive oil and sweet butter for those who want them.

Finally, don’t forget to serve good Italian-style bread.

Recipe Source: about.com Italian Food

Ingredients
150g mackerel
80g cooked Veal Tongue
1 apple
6-7 gooseberries
40g dill butter
1 tablespoon Allspice reduction
6 Herb Grissini (recipe below)
30g spinach
2 shallots
50g mixed herbs
50g butter for frying
30g dill

Herb grissini
1 egg
50g herbs
1 tablespoon olive oil
100g flour
25g yeast
2 tablespoon water
salt

Method

Hash
Cube the apple, shallot, cooked Veal Tongue and gooseberries. Fry the hash in a hot frying pan in butter. Add the gooseberries just before it’s ready to serve.

Grissini
Blanch and mix the herbs well. Mix all the ingredients and allow to ferment under a cloth for 30 minutes. Roll the dough out thinly and cut out strips, 15cm long, ½cm wide. Bake in the oven at 175ºC (350ºF)for 4 to 5 minutes.

Reduction
Reduce ½ dl of dark veal stock, 3 tablespoon red wine and 1 tablespoon balsamic vinegar to about ¼ of the quantity. Season to taste with allspice.

Dill butter
Lightly brown the butter. Allow to cool slightly so the whey sinks to the bottom. Melt the butter and mix in the finely chopped dill.

Mackerel
Fillet and clean the mackerel. Place the fillets skin side up on a greased plate. Season with chopped herbs and coarse salt and white pepper. Place under a hot grill until the fillets have a crispy surface and are almost cooked through.

Sautéed spinach
Quickly sauté the spinach in a hot frying pan with the shallot, so it doesn’t lose its elasticity.

Serving
Place the hash on the bottom of the plate with the spinach in a small heap on top. Heap the mackerel against the spinach, pour the dill butter and reduction around the outside. Garnish with herb grissini and prawns.

Recipe Source: “A Taste of Gothenburg” Daniel Lundh Website link