I like veal tongue, both as flavour and texture, and already have posted two recipes with it as the main ingredient. Today I revisit my favourite ingredient in a marriage with another marvel of nature, fava, which in Greece is a soft yellow lentil.
I boil the lentils in water with coarse salt, dry onions and bay leafs until they disolve and become mushy. I take them off the heat and let them to relax and cool off (for at least one hour).
I then proceed with the tongue. I prepare a mix of dry onions, celery, carrots, chilli, red and green peppers and soften them in a large pan with olive oil.
Once soft enough, I place on top the two small to medium sized tongues (mind you, they are veal tongues, therefore relatively small).
After five minutes I add some chicken stock until the tongues are almost covered and let them cook for two hours.
I remove the tongues from the pot, place them in a glass container and let them cool off before removing the skin and slicing them.
Serving is easy, and quite fun. In a deep dish, I first create a small hill wiht fava.
I then place the slices of tongue, cover the lot with the thick rich sauce, and sprinkle with chopped coriander.