Veal tongue with celery puree
2 servings
150 minutes
Calf's tongue with celery puree is an exquisite dish of Italian cuisine that combines the tenderness of the tongue with the aromatic creaminess of celery puree. Historically, tongue is considered a delicacy due to its soft, rich flavor. Its delicate texture is complemented by velvety roasted celery puree enriched with butter and nutmeg. The marinated tongue, with subtle notes of thyme, rosemary, and spicy chili pepper, conveys a rich palette of flavors. The finishing touch is a mustard sauce that adds zest and makes this dish an ideal choice for gourmets. Serving it with herbs and crispy toasts highlights the sophistication of this culinary masterpiece. This dish can be served both at festive tables and as part of a cozy dinner, revealing the full charm of Italian gastronomy.
1
Preheat the oven to 180 degrees.
2
Meanwhile, finely chop 1/3 of a garlic clove, half a chili pepper (the remaining garlic and pepper will not be needed), and lemongrass.
- Garlic: 1 clove
- Chili pepper: 1 piece
- Lemon grass: 1 piece
3
Cut the celery root in half, drizzle with vegetable oil, and place in a preheated oven for 1.5-2 hours. The root should become completely soft. It needs to be checked periodically.
- Celery root: 1 piece
- Olive oil: 3 tablespoons
4
Preparing the tongue: add black peppercorns and fresh bay leaves to beef broth. You can use just water instead of broth. When the liquid boils, immerse the tongue. It should be cooked for 1.5 hours until tender.
- Black peppercorns: 3 tablespoons
- Fresh bay leaf: to taste
- Veal tongue: 300 g
- Beef broth: 2 l
5
Melt the butter over medium heat in a pan, finely chop the onion. Sauté the onion in the butter for about 20 minutes on low heat.
- Butter: 0.5 tablespoon
- Shallots: 2 pieces
6
Preparing the marinade: mix olive oil with chili, thyme, rosemary, and garlic. Marinate the slightly cooled tongue in this mixture for 10 minutes.
- Olive oil: 3 tablespoons
- Chili pepper: 1 piece
- Fresh thyme: to taste
- Fresh rosemary: to taste
- Garlic: 1 clove
7
Peel the celery, place it in a blender. Add nutmeg, salt, onion with oil and blend into a puree.
- Celery root: 1 piece
- Nutmeg: 1 teaspoon
- Salt: to taste
- Shallots: 2 pieces
- Butter: 0.5 tablespoon
8
We slice the tongue. Quickly heat the slices in a pan. Place the puree on plates, top with the tongue, and drizzle with mustard sauce.
- Veal tongue: 300 g
- Grainy mustard: 1 tablespoon