Sandwich with Boiled Tongue

Sandwich with Boiled Tongue Recipe from Latvia and Ukraine - Delicious and Savory

Region / culture: Latvia, Ukraine | Preparation time: 30 minutes | Cooking time: 3-4 hours (veal tongue) or 2 hours (pork tongue) | Servings: 4-6

Introduction

This recipe for Waitrose Baked Herb Ricotta and Roast Cherry Tomatoes is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of creamy ricotta cheese, sweet cherry tomatoes, and fresh herbs creates a flavorful and satisfying meal.

History

This recipe is a modern twist on traditional Italian flavors. Ricotta cheese has been used in Italian cuisine for centuries, and cherry tomatoes are a staple in Mediterranean cooking. By baking the ricotta with herbs and tomatoes, this dish takes on a new level of flavor and texture.

Ingredients

500 g of tongue (pork, veal, lamb) or 300 g of boiled tongue.
100 g of carrot
100 g of onion
300 g of white bread
green parsley
salt, pepper

How to prepare

Wash the tongue thoroughly, place it in a pan, and pour enough hot water to cover it.
Bring it to a boil and simmer on low heat. Veal tongue should be cooked for 3-4 hours, while pork tongue should be cooked for 2 hours.
1 hour before the tongue is fully cooked, add carrots, onions, spices, and salt to the pan.
Remove the tongue from the broth and peel off the skin under cold running water.
Return the tongue to the broth to warm up and then allow it to cool down.
Pat the tongue dry and slice it finely crosswise.
Place the slices on bread and garnish with fresh parsley.

Variations

Add some chopped fresh herbs, such as parsley or chives, to the ricotta mixture for extra flavor.
Top the baked ricotta with a drizzle of balsamic glaze or a sprinkle of pine nuts for added texture and taste.
Substitute the cherry tomatoes with sun-dried tomatoes for a more intense flavor.

Cooking Tips & Tricks

Be sure to season the tomatoes well before roasting to bring out their natural sweetness.

- Greasing the pudding moulds or ovenproof cups will help the baked ricotta to release easily.

- Make sure to beat the cheeses and egg together thoroughly to ensure a smooth and creamy texture.

- Allow the baked ricotta to cool slightly before serving to allow it to set and hold its shape.

Serving Suggestions

This dish can be served as a light lunch or dinner with a side salad or some roasted vegetables. It can also be enjoyed as a starter or appetizer for a larger meal.

Cooking Techniques

The key cooking techniques for this recipe include roasting the cherry tomatoes to bring out their sweetness and baking the ricotta mixture until it is puffed up and golden brown.

Ingredient Substitutions

If you don't have ricotta cheese, you can substitute with cottage cheese or goat cheese. You can also use Parmesan or Pecorino cheese instead of Grana Padano.

Make Ahead Tips

You can prepare the ricotta mixture and roast the cherry tomatoes ahead of time and assemble and bake the dish just before serving. This can save time and make meal prep easier.

Presentation Ideas

Serve the baked ricotta on a bed of arugula or mixed greens for a colorful and appetizing presentation. Garnish with fresh basil leaves or a sprinkle of grated cheese.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. A light and fruity red wine, such as a Beaujolais or Pinot Noir, would also complement the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 180°C for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 350 calories, making it a relatively light and nutritious meal option.

Carbohydrates

This dish is relatively low in carbohydrates, with the main sources coming from the wholemeal or sourdough bread and the cherry tomatoes. Each serving contains approximately 20 grams of carbohydrates.

Fats

The primary sources of fat in this recipe come from the olive oil, ricotta cheese, and Grana Padano cheese. Each serving contains approximately 20 grams of fat.

Proteins

Ricotta cheese is a good source of protein in this dish, providing approximately 15 grams per serving. The egg also contributes to the protein content.

Vitamins and minerals

Cherry tomatoes are rich in vitamins A and C, as well as potassium and fiber. Ricotta cheese provides calcium and phosphorus, essential for bone health.

Alergens

This recipe contains dairy (ricotta and Grana Padano cheese) and egg, so it may not be suitable for those with dairy or egg allergies.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying and nutritious option for a light meal.

Summary

Waitrose Baked Herb Ricotta and Roast Cherry Tomatoes is a delicious and nutritious dish that is easy to make and perfect for a light meal. With a balance of flavors and textures, this recipe is sure to become a favorite in your kitchen. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. A sandwich with boiled tongue. It sounded intriguing, unusual, and utterly delicious. I had never made anything like it before, but I was excited to give it a go.

I first came across the recipe for the sandwich with boiled tongue in an old cookbook that belonged to my dear friend, Mrs. Jenkins. She was a wonderful cook, always experimenting with new recipes and flavors. I used to visit her every Sunday afternoon for tea and gossip, and one day, as we were flipping through the pages of her cookbook, I stumbled upon the recipe.

Mrs. Jenkins told me that the sandwich with boiled tongue was a family recipe that had been passed down for generations. It was a simple yet elegant dish, perfect for a light lunch or a picnic in the countryside. I was immediately intrigued and asked her if she would teach me how to make it.

With a twinkle in her eye, Mrs. Jenkins agreed to show me the ropes. She explained that the key to a successful sandwich with boiled tongue was in the preparation of the tongue itself. It needed to be boiled until tender and then thinly sliced, allowing the flavors to meld together perfectly.

We spent the afternoon in Mrs. Jenkins' cozy kitchen, boiling the tongue until it was soft and succulent. The smell of the simmering meat filled the room, making my mouth water in anticipation. Once the tongue was cooked, we let it cool before slicing it thinly and layering it onto slices of freshly baked bread.

Mrs. Jenkins then showed me how to assemble the sandwich, adding a dollop of tangy mustard and a sprinkle of fresh herbs for an extra burst of flavor. The end result was a masterpiece – a sandwich with boiled tongue that was both simple and sophisticated, a true testament to Mrs. Jenkins' culinary skills.

As we sat down to enjoy our creation, Mrs. Jenkins regaled me with stories of her family and the traditions that had been passed down through the generations. I listened intently, savoring every bite of the delicious sandwich and feeling grateful for the opportunity to learn from such a talented cook.

After that fateful afternoon, the sandwich with boiled tongue became a staple in my own kitchen. I would often make it for family gatherings and special occasions, always thinking of Mrs. Jenkins and the invaluable lessons she had taught me.

Over the years, I have made a few tweaks to the original recipe, adding my own personal touch with different seasonings and condiments. But the essence of the dish remains the same – a simple yet elegant sandwich that never fails to impress.

Now, as I pass on the recipe for the sandwich with boiled tongue to the next generation, I can't help but smile at the thought of all the memories and traditions that come with it. It is a dish that embodies the spirit of family, love, and good food – a recipe that will surely stand the test of time. And for that, I am truly grateful.