Tongue With Capers, Special and elegant taste
Tongue With Capers, Beyond meat stew
Ingredients
- 1 sheep's tongue
- 1 tablespoon olive oil
- ½ cup/2 oz/60 g finely chopped onion
- 1 tablespoon flour
- ¾ cup/6 fl oz/175 ml white wine
- 1 tablespoon chopped parsley
- Salt and freshly ground pepper
- 2 tablespoons capers
Details
Serves: 7
Method
Step 1
Dip sheep’s tongue in boiling water for 3 to 4 minutes. Douse in cold water then remove the skin and cut the tongue into ⅓ in (1 cm) slices.
Step 2
Heat the olive oil in a pan and sauté the onion until transparent. Stir in the flour and cook for 1 minute.
Add all remaining ingredients except the capers and simmer for 15 minutes or until the tongue is tender. Add the capers and serve.
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