Tongue with Olives

Tongue with Olives Recipe - A Delicious Romanian Dish

Region / culture: Romania | Servings: 4

Introduction

Tongue with olives is a classic dish that combines the rich, tender texture of tongue with the briny, savory flavor of olives. This dish is a true delicacy that is sure to impress your guests and tantalize their taste buds.

History

Tongue with olives has been enjoyed for centuries in various cultures around the world. The combination of tongue and olives creates a unique and flavorful dish that is both satisfying and delicious.

Ingredients

1 beef or 3 – 4 pork tongues (approximately 2 lb / 1 kg)
vegetables for soup
7 oz / 200 g black olives
3 – 4 onions
1 bay leaf
2 – 3 juniper berries
2 tbsp tomato sauce
1 tbsp vinegar
3 tbsp oil
0.5 tsp sugar
salt
1 lemon
chopped parsley

How to prepare

Boil the tongue with the vegetables.
When the tongue is almost done, remove it from the broth, clean it, and cut it into finger-thick slices.
Fry the finely chopped onion in oil until softened. Then, add tomato sauce, vinegar, sugar, juniper berries, salt, and a cup of the tongue boiling liquid (make sure to defat this liquid first).
Add the well-washed vegetables that were previously soaked in warm water for 2-3 hours, along with the tongue slices.
Cover and let it boil until everything is cooked through.
You can serve it warm or cold, garnished with chopped parsley and a few lemon slices.

Variations

Add capers or anchovies for an extra burst of flavor.
Substitute green olives for black olives for a different taste profile.

Cooking Tips & Tricks

Be sure to defat the boiling liquid before adding it to the dish to prevent it from becoming too greasy.

- Soaking the vegetables in warm water helps to soften them and enhance their flavor.

- Garnish the dish with fresh parsley and lemon slices for a pop of color and freshness.

Serving Suggestions

Serve tongue with olives with a side of crusty bread or over a bed of fluffy rice for a complete meal.

Cooking Techniques

Boil the tongue with vegetables to infuse it with flavor.

- Fry the onions before adding the tongue and olives to enhance their sweetness.

Ingredient Substitutions

Use chicken or beef broth instead of water for added richness.

- Substitute red wine vinegar for a different flavor profile.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving for a convenient meal option.

Presentation Ideas

Arrange the tongue slices and olives on a platter and garnish with fresh parsley and lemon slices for an elegant presentation.

Pairing Recommendations

Serve tongue with olives with a glass of red wine or a crisp white wine for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12.

Alergens

This dish contains olives and may not be suitable for those with olive allergies.

Summary

Tongue with olives is a nutrient-dense dish that is high in protein and essential vitamins and minerals.

Summary

Tongue with olives is a flavorful and satisfying dish that is sure to impress your guests. With a few simple ingredients and some basic cooking techniques, you can create a delicious meal that is perfect for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. Tongue with olives? It sounded like a unique and flavorful dish that I had never come across before. I knew I had to learn how to make it.

I first came across the recipe for Tongue with Olives during a trip to Italy many years ago. I was visiting a small village in Tuscany, where I had the pleasure of dining at a charming little trattoria. The owner, an elderly Italian woman named Nonna Maria, was kind enough to share some of her favorite recipes with me.

As I sat at the cozy table in the trattoria, Nonna Maria brought out a platter of Tongue with Olives. The dish was a sight to behold - tender slices of beef tongue simmered in a rich tomato sauce, studded with plump green olives and fragrant herbs. I took a hesitant bite, unsure of what to expect, but was immediately blown away by the delicious combination of flavors.

I begged Nonna Maria to teach me how to make the dish, and she graciously agreed. We spent an entire afternoon in her kitchen, as she patiently guided me through the steps of preparing Tongue with Olives. She explained that in Italy, beef tongue was a popular ingredient, prized for its tender texture and rich flavor.

To start, Nonna Maria showed me how to properly clean and prepare the beef tongue. She boiled it in a pot of water with aromatic vegetables and herbs, until it was tender and easily peeled. She then sliced the tongue into thin pieces, ready to be simmered in the flavorful tomato sauce.

Next, Nonna Maria taught me the art of making the tomato sauce. She sautéed onions, garlic, and herbs in olive oil until fragrant, then added canned tomatoes and a splash of red wine. The sauce simmered on the stove, thickening and reducing until it was rich and concentrated.

Finally, Nonna Maria added the sliced beef tongue and green olives to the sauce, allowing them to gently simmer and meld together. The aroma that filled her kitchen was intoxicating - a heady mix of tomatoes, garlic, and herbs.

As we sat down to enjoy our meal, Nonna Maria shared stories of her own grandmother, who had passed down the recipe for Tongue with Olives through generations. She spoke fondly of her childhood in Tuscany, where she had learned to cook from her grandmother's patient hands.

I left Nonna Maria's trattoria that day with a full belly and a heart bursting with gratitude. I had not only learned how to make a delicious new dish, but I had also gained a deeper understanding of the power of food to connect us to our past and to each other.

Since that day in Italy, I have made Tongue with Olives many times for my own family and friends. Each time I prepare the dish, I am transported back to Nonna Maria's cozy kitchen in Tuscany, and I am reminded of the importance of sharing recipes and traditions with those we love.

In a world that often feels chaotic and fast-paced, taking the time to prepare a meal with care and intention can be a grounding and meaningful experience. And for me, Tongue with Olives will always hold a special place in my heart, as a dish that not only nourishes the body, but also feeds the soul.