Aspic from pork tongue
5 servings
180 minutes
Aspic made from pig's tongue is a refined dish of Russian cuisine that combines the tenderness of boiled tongue with transparent, aromatic jelly. This recipe originates from traditional noble feasts where cold appetizers held a special place. Boiled pig's tongue infused with the aromas of bay leaves, carrots, and spices acquires softness and rich flavor. Combined with vibrant elements like eggs, carrots, greens, and olives, aspic not only pleases the eye but also provides gastronomic delight. The transparent jelly soaked in broth makes it especially delicate. This dish is perfect for festive occasions as its presentation transforms a simple dinner into a true culinary event.
1
Boil the tongue in salted water with bay leaves, carrots, onions, black pepper, and allspice. Peel the boiled tongue; it's easy to do if you place it in cold water for a few minutes. Slice the cooked tongue.
- Pork tongue: 1 piece
- Bay leaf: 2 pieces
- Carrot: 2 pieces
- Onion: 1.5 head
- Black peppercorns: 3 pieces
- Allspice peas: 3 pieces
2
Dissolve the gelatin in warm broth, in which the tongue was cooked, after removing all spices and straining it through a fine sieve.
- Gelatin: 20 g
3
Prepare boiled eggs, boiled carrots, green canned peas, olives, onions, and herbs for serving.
- Chicken egg: 2 pieces
- Carrot: 2 pieces
- Green peas: 2 tablespoons
- Olive: 2 tablespoons
- Onion: 1.5 head
- Green: 0.5 bunch
4
Place the tongue and vegetables on a serving platter, garnish with herbs, green peas, and olives. Pour over the prepared gelatin and refrigerate until set.
- Pork tongue: 1 piece
- Green peas: 2 tablespoons
- Olive: 2 tablespoons
- Green: 0.5 bunch
- Gelatin: 20 g