Lingua in Salsa Rossa

Ingredients

• 1 beef tongue (about 2 pounds / 900g) 1 beef tongue (about 2 pounds / 900g)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (14 ounces / 400g) crushed tomatoes 1 can (14 ounces / 400g) crushed tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the beef tongue in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the tongue is tender.
2. 2.
   Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and trim any excess fat. Slice the tongue into thin slices.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. 4.
   Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and pepper to the pan. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer the sauce for about 20 minutes, allowing the flavors to meld together.
6. 6.
   Add the sliced beef tongue to the tomato sauce and simmer for an additional 10 minutes, until the meat is heated through.
7. 7.
   Serve the Lingua in Salsa Rossa hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the beef tongue until it is tender enough to easily peel off the skin. This may take longer than 2 hours depending on the size and quality of the tongue.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes to ensure a rich and flavorful sauce.

Tips & Tricks

• If you prefer a milder sauce, reduce the amount of red pepper flakes.
• Serve Lingua in Salsa Rossa with crusty bread or polenta to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Lingua in Salsa Rossa is best served hot, allowing the flavors to fully develop. Pair it with a side of creamy polenta or crusty bread to soak up the flavorful sauce.

Presentation advice

For an elegant presentation, arrange the sliced beef tongue on a platter and spoon the spicy tomato sauce over the top. Garnish with fresh parsley for a pop of color.