Veal tongue with red wine | Demetra srl
Boil the tongue for about 15 minutes and remove the skin. In a saucepan, brown the tongue with the Soffritto and glaze it with red wine.
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Cooking tools:
- Blender
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 800g veal tongue
- 150g Mixed Vegetables for “Soffritto”
- q.s. Saffron Cream
- q.s. Double Concentrated Tomato Paste
- q.s. Vegetable Stock with Pink Pepper
- q.s. red Wine
- q.s. parsley Powder
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