Tongue in Salmì is a recipe linked to family traditions since our grandparents’ times. A simple and tasty dish, which we consume as an appetizer especially for Christmas lunch. But often we also find it on our table on Easter Day. Is ‘Tongue in Salmì’ its real name? I’m not entirely sure. The tongue in question can be either veal or beef, the cooking will certainly be different, but the deliciousness remains the same. The marinated tongue, once well seasoned, should be left to rest for at least 24 hours, but I must admit I prefer to let it rest even longer to ensure it is perfectly flavorful. Try this delicious little recipe immediately because you will surely want to serve it during the holiday season, and not just as an appetizer.
To ease the workload in the kitchen, since it will be very heavy, we can prepare it now and freeze it after the 24 hours of resting.
This is not the only way to enjoy it; I also put it in broth, eat it with sauce like a pizzaiola, very thin with bean sauce, in short, there are many ways, and the result is always exceptional.
Here are the 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 adult beef tongue or two veal tongues
- 1 stalk Celery
- 1 carrot
- 1 onion
- 1 tsp whole peppercorns
- 2 cups cups White wine vinegar
- 4 cloves Garlic
- 1 bunch Parsley
- to taste salt and chili pepper
- 7 oz oz Salted capers
- to taste Extra virgin olive oil
Tools
- 1 Pressure Cooker
- Knife
- Bowl
- Slicer
- Baking dish
- 1 Aluminum foil
- 1 Plastic wrap
Preparation
Take out from the fridge and rinse under running water. Place it inside a pressure cooker, add water, salt, and insert the lid with an airtight seal. Lower the safety valve and put on high heat. As soon as you hear a loud whistle, reduce to the minimum and cook for about an hour and a half. If you want to cook it the traditional way, consider two and a half to three hours. In any case, it will depend on the size of the tongue.
Meanwhile, with the help of a sharp knife, prepare the minced garlic, previously desalted capers, parsley, and red chili pepper.
Once cooking is complete, before removing the lid, raise the valve lever and let all the steam out, but do it gently and slowly. Take out the tongue, let it cool slightly but not completely, and gradually clean it by removing all the inedible skin. Also remove the fattier and darker parts. Once cold, wrap it in aluminum foil and leave it in the fridge for at least two hours. Finally, slice it and place the slices in a large bowl as you go.
Pour all the chopped seasoning we prepared earlier into a jar (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 a few hours.
After the necessary time, serve our Tongue in Salmì as an appetizer or as a main dish, on a serving plate and don’t forget to add all the marinade.
Tips
You can prepare the tongue in salmì days in advance, as the salt, chili pepper, and vinegar will act as a natural preservative.
However, place it in a container preferably made of glass or ceramic.
After marinating, we can also freeze it but remember to always thaw in the refrigerator and never at room temperature. This way we will avoid dangerous food poisoning.
After marinating, we can also freeze it but remember to always thaw in the refrigerator and never at room temperature. This way we will avoid dangerous food poisoning.
