First, cook your tongue. Put all the ingredients except the tomatoes, seasoning and pesto into a large pot and cover with cold water. It’s important that the tongue floats, so make sure there is enough water. Bring to the boil and skim off any foam that forms on the surface, then turn down to a rapid simmer and cover. Cook for at least 90 minutes and check from time to time that the water hasn’t reduced too much; top up with hot water if it has. To test if the tongue is cooked try to peel off some of the skin: it should come off easily. Once it is done, remove the pot from the heat and leave to cool. When cooled, take the tongue and peel away the tough skin with your fingers. Trim off any bits of fat and sinew and cut into
Heat up a grill. Cut the tomatoes into
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