As usual, every Monday 'carry on the blog, the article written for the site the glutton.
This week I have moved from my Sicilian roots to reunite with North that I hosted.
I decided to talk about language.
pickled tongue, to be exact. But I give the word
Article ...
Artusi wrote in his book "Science in the Kitchen and the Art of Eating Well"
Although increasingly rare, is now again in a few butcher shops, and more often to order. It is excellent for many occasions: from starter al ripieno, per gli arrosti più raffinati… Di certo è oramai un piatto così trascurato da diventare persino sofisticato!
Le affermazioni dell’Artusi si adattano perfettamente all’argomento di cui si sta trattando.
La lingua infatti, perlopiù di vitello, è merce sempre più rara sulle tavole perché o la si ama o la si odia e questo è fuor di dubbio.
Eppure rappresenta davvero una preparazione semplice e versatile, che potrebbe rendere unica qualsiasi occasione.
La lingua salmistrata utilizzata in queste ricette è stata acquistata già pronta in macelleria. Volendo, la si può preparare a casa, lasciandola “salmistrare” con spezie and aromas that will give that extra touch of flavor.
For the uninitiated, means pickled soaked in saltpeter, or potassium salt of citric acid. The saltpetre is easily found in your pharmacy and serves to preserve food, especially sausages.
It can be served hot, warm, cold, in salads, stuffed in boiled meats, accompanied by sauces (the most famous? Pear and green sauce), jams, etc..
Today we used it for a full meal: hats filled with language, language and balls to the plate. Simply ...
language.
Cappellacci filled language
Ingredients 4 people
For the pastry 2 egg yolks + 1 whole
00 125 g flour 25 g wheat bran
1 pinch of salt Mix all ingredients vigorously and let stand, covered with a cloth, out of the fridge for half an hour.
Pull the sheets of pasta at the penultimate mark.
Fill the pastry with small balls of filling, making sure that with another sheet.
Obtain the hats, using pastry rings with a diameter of 1.5 cm and a more 'big 3 or 4 cm in diameter.
For the filling, meatballs and language to the plate
1 zucchini 1 carrot 1 potato
1 onion
Two tablespoons of tomato paste (alternatively triple tomato concentrate) 800 g of corned tongue
Salt and pepper to taste Boil
Timo
the language in plenty of salted broth at a low temperature (the water must only simmer ) for a couple of hours.
Strip when it is still hot and that you will take away a few slices on the hot plate.
Cut into pieces carrots, onions, zucchini and potatoes together with 600 g of language.
Immerse the vegetables and the language of the broth, add the tomato paste and cook until it is completely restricted. Go all the
macinac (or blender if you do not have a meat grinder). With the pulp
fill hats until all the dough.
With the filling that is advanced, prepare small balls to be passed in a pan with a little oil (do not fry them, or flake).
with slices of tongue kept aside, oleare a plate and lightly blanch on each side. Serve the soup in
cappellacci language with a few sprig of thyme and apart from the meatballs cooked with slices of tongue, accompanied by jams and sauces to taste.
