Baked tongue with cauliflower and tomato sauce
4 servings
180 minutes
Baked tongue with cauliflower and tomato sauce is an elegant dish with an Italian character, combining the tenderness of beef tongue with the brightness of vegetables and the spiciness of the sauce. The tongue, known for its softness after long simmering, gains a special flavor when baked with cauliflower and sweet peppers. The tomato sauce with white wine, garlic, mustard, and mayonnaise adds depth of flavor, while melted mozzarella completes the composition with a delicate creamy note. This dish is perfect for special dinners, pairs harmoniously with a glass of dry wine, and embodies the traditions of Italian cuisine where simple ingredients transform into an exquisite gastronomic experience.
1
Wash the grain, place it in a pot with water, bring to a boil, and salt after removing the foam.
- Beef tongue: 1 kg
2
Cook for about 2-2.5 hours on low heat.
3
Place the boiled tongue in cold water, remove the skin, and cut into small cubes.
4
Wash the vegetables, separate the cauliflower into florets, and dice the pepper.
- Cauliflower: 400 g
- Sweet pepper: 2 pieces
5
Peel the tomatoes, pass the pulp through a sieve and mix with wine, minced garlic, mustard, and mayonnaise.
- Tomatoes: 2 pieces
- Dry white wine: 40 ml
- Garlic: 3 cloves
- Mustard: 2 tablespoons
- Mayonnaise: 2 tablespoons
6
Grate the cheese.
- Mozzarella cheese: 200 g
7
Layer in a baking dish: tongue, cauliflower, and pepper.
- Beef tongue: 1 kg
- Cauliflower: 400 g
- Sweet pepper: 2 pieces
8
Pour with tomato sauce and sprinkle with cheese.
- Tomatoes: 2 pieces
- Mozzarella cheese: 200 g
9
Bake in a preheated oven for 20-30 minutes at 180°C.