The Tongue in Salmi, is a recipe tied to family traditions since the time of our grandparents. A simple and tasty dish, we usually eat it as an appetizer, especially for Christmas lunch. However, quite often, we also find it on our table on Easter day. Is ‘Tongue in Salmi’ its real name? I am not entirely sure. The tongue can be either veal or beef, the cooking will surely be different, but the taste will be the same. The marinated tongue, once well seasoned, should be left to rest for at least 24 hours, but I admit that I prefer to let it rest even longer to ensure it is flavorful enough. Try this delicious recipe immediately because you will surely want to serve it during the festive season, and not only as an appetizer.
To ease the workload in the kitchen, since it will be quite heavy, we can prepare it now and freeze it after the 24-hour rest.
This is not the only way to enjoy it; I also use it in broth, eat it sautéed with sauce like a sort of pizzaiola, very thin with bean sauce. There are many ways, and the result is always exceptional.
Here are some links to other tasty Christmas appetizers:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 beef tongue or two veal tongues
- 1 stalk Celery
- 1 carrot
- 1 onion
- 1 teaspoon peppercorns
- 2 1/8 cups White wine vinegar
- 4 cloves Garlic
- 1 bunch Parsley
- as needed salt and chili pepper
- 7 oz Salted capers
- as needed Extra virgin olive oil
Tools
- 1 Pressure Cooker
- Knife
- Bowl
- Slicer
- Baking dish
- 1 Aluminum foil
- 1 Plastic wrap
Preparation
Remove from the fridge and rinse under running water. Place inside a pressure cooker, add water, salt, and secure the lid. Lower the safety valve and put it on high heat. As soon as you hear a loud whistle, lower to a minimum and cook for about an hour and a half. If you want to cook it traditionally, calculate two to three hours. In any case, it will depend on the size of the tongue.
Meanwhile, with a sharp knife, prepare the mince of garlic, previously desalted capers, parsley, and red chili pepper.
Once cooking is complete, before removing the lid, lift the valve lever and let out all the steam, but do it gently and slowly. Remove the tongue, let it cool slightly but not completely, and gently clean it by removing all the skin, as it’s not edible. Also discard the fattier and darker parts. Once cold, wrap it in foil and refrigerate for at least two hours. Finally, slice it and place the slices in a large bowl.
Pour all the chopped seasoning we prepared earlier into a jar (this is not mandatory), add salt, oil, vinegar, close, and shake well to mix all the ingredients.
Distribute the seasoning over the slices and mix. Cover with plastic wrap and let it marinate in the fridge for at least hours.
After the necessary time has passed, serve our Tongue in Salmi as an appetizer or as a main dish on a serving plate, and don’t forget to add all the sauce.
Advice
You can prepare the tongue in salmi even several days in advance, as salt, chili pepper, and vinegar will act as natural preservatives.
However, place it in a container, preferably glass or ceramic.
After letting it marinate, we can also freeze it, but remember to always thaw it in the fridge and never at room temperature. This way, we will avoid dangerous food poisoning.
After letting it marinate, we can also freeze it, but remember to always thaw it in the fridge and never at room temperature. This way, we will avoid dangerous food poisoning.
