Preparation:
* Note: See the "Basic Tomato Sauce" and "Chicory Endive Fritte -- Torzelli" recipes which are included in this collection.
Place tongues in a pot just large to hold them both and cover with water. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hours. Remove from heat and allow to cool.
Peel tongues and remove fatty parts from lower portion of muscle. Slice tongues into 1/2-inch pieces and set aside.
In a heavy-bottom Dutch oven, heat olive oil over medium heat. Add onions, celery and carrots and cook, stirring regularly until lightly browned, about 8 to 10 minutes. Add orange juice, vinegar, chicken stock and Basic Tomato Sauce and bring to boil. Add tongue pieces and cook uncovered at a very low boil until liquid has reduced by two-thirds, about 30 minutes.
Serve with the Torzelli and sprinkle with grated orange zest.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5702) |
