Lingua in Salsa

Name: Lingua in Salsa (Tongue in a piquant dressing)
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 100 ml dry white wine; 6 anchovy fillets in oil; 2 tbsp salted capers, rinsed and chopped; salt and pepper; 1 calf’s tongue, about 700–800 g; 3 tbsp olive oil; flour to dust; 6 anchovy fillets in oil; 30 g butter; 2 bay leaves; salt and pepper; 4 sage leaves; handful of parsley stalks

Tongue in a piquant dressing

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

You may find this popular Venetian dish served as cicheti (Italian-style tapas), in the little bars of Venice.

Ingredients

1 calf’s tongue, about 700–800 g
salt and pepper
2 bay leaves

Europe
Italy
Main course
Mediterranean
Venice

Method

Put the tongue in a saucepan with lightly salted water to cover and the herbs, bring to a simmer and cook for 30–40 minutes. Remove from the water and allow to cool a little, then peel off the skin.

Cut the tongue into 1 cm slices and dust with flour. Heat the olive oil and butter in a frying pan and fry the tongue slices in batches until golden on both sides. Drain on kitchen paper and