Boiled Veal Tongue with Broccoli Sauce is a simple and truly delicious second course. The cooking is a bit long, but you will definitely be rewarded for the waiting time thanks to its delicious flavor. It is usually accompanied by a green sauce made with parsley, oil, breadcrumbs, egg, and vinegar, but this time we wanted to try a different sauce that I’m sure won’t disappoint you!

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Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 4People
Cooking methods: Stove
Cuisine: Italian Regional
Region: Piemonte
Seasonality: All seasons

Ingredients

1.3 lbs beef tongue
1 onion
1 carrot
1 celery stalk
10.5 oz broccoli (blanched)
1 pepper (round under raspa)
1 pepper (round)
3.5 oz pork jowl
to taste olive oil

Preparation

Rinse the tongue well under cold running water, scrubbing it.
Place it in a pot with plenty of water, to which you have added an onion, a carrot, and a celery stalk.
Bring to a boil, lower the heat, and cook covered for about 90/120 minutes.
Cut the tongue into slices and place it on a serving dish.
Drain the vegetables from the broth and blend them in a mixer to get a sauce.
Cut the pork jowl into small pieces and fry it in a pan.
Put the broccoli in the mixer, add the pork jowl, peppers, and olive oil, and blend until it becomes a puree.
Season the tongue slices with this green sauce and with the one obtained from the vegetables in which you cooked it.