Boiled Veal Tongue with Broccoli Sauce is a simple and really tasty second course to prepare. The cooking time is a bit long, but you will surely be rewarded for the wait by 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 am sure will not disappoint you!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1.3 lbs veal tongue
- 1 Onion
- 1 Carrot
- 1 Celery stalk
- 10.5 oz Blanched broccoli
- 1 Round peppers in vinegar
- 1 Round pepper
- 3.5 oz Pork cheek
- 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.
Slice the tongue 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 cheek into small pieces and fry it in a pan.
Put the broccoli in the mixer, add the pork cheek, peppers, olive oil, and blend until they become a puree.
Dress the tongue slices with this green sauce and the one obtained from the vegetables in which it was cooked.
Notes
For the recipe of Peppers in vinegar click here.
If you don’t have peppers in vinegar, you can add a teaspoon of red wine vinegar, although the result will not be the same!
You can also try the tongue with the Green Sauce:
Piedmontese Veal Tongue with Green Sauce
If you liked the Boiled Veal Tongue with Broccoli Sauce, try other recipes with broccoli:
Half Rigatoni with Sausage, Mascarpone, and Broccoli
Vegetable Capricci with Broccoli, Anchovies, and Olives
Flower of Stuffed Rolls with Broccoli and Cheese Cream
Focaccia Stuffed with Broccoli
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