Today I prepared a dish that I dedicate to my good friend and Atelier Member, Yianna.
It is a “surf and turf” combination, which I like very much and is particularly good for summer. Veal tongue with shrimps.
I cook the tongue with celery, onions, garlic, chili pepper, carrots and various herbs, like oregano, rosemary and basil.
Once ready (after approximately 4 hours in the pot) I take it out of the pot and let it rest for at least 30 minutes, before cleaning and slicing.
In another pot I boil the shrimp for 2 minutes. After they cool off, I clean them and remove the intestine on the back. I only leave the tail.
While the tongue rests, I caramelize carrot and zucchini sticks in a pan, and steam green beans in a pot.
I clean the tongue, taking the “skin” off, slice it and prepare the dish as follows. I create a circle with the beans, and inside a rectangular mesh of the carrot and zucchini sticks.
I finish the dish with the shrimp, and the thick sauce that I make by blending all the vegetables and herbs that were in the pot with the tongue.
Serve with Merlot by Douloufakis Estate (Κτημα Δουλουφακη) from Crete. It is medium bodied with a wonderful bouquet. You will love it!
PS. The tongue can be replaced by beef fillets, or any other type of red meat that is sliced thin and properly cooked.