STEAMED COOKED BEEF TONGUE
63,90 €
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Steam-cooked Beef Tongue is a Northern Italian speciality. In particular, it is a typical dish of Lombard gastronomy. It is obtained from beef and is one of the less noble cuts of this animal, namely the offal. The Steamed Beef Tongue has an intense red colour and a tender texture and a delicate and characteristic taste and aroma.
INGREDIENTS
Bovine tongue, salt, acidity regulator: sodium acetate and sodium citrate, antioxidant: sodium erythorbate, preservative: sodium nitrite, coating: bovine omentum
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
THE BEST WAYS TO TASTE IT
Beef Tongue can be cooked in many ways other than steaming. For example, it can be cooked with sauce, boiled, corned or according to the “Genoese” cuisine. Each of these methods will result in a soft and tasty dish with an extremely delicate flavour. The sliced Steam-cooked Beef tongue is excellent to be seasoned with a drizzle of oil, salt and pepper. Another typical and traditional accompaniment is the vegetable or tomato sauce, such as the Piedmontese “bagnet ross”.
The perfect pairing to accompany it is a still red wine, medium-bodied and with a pleasant and delicate aroma. For example, Trentino Pinot Nero DOC.
In addition, our Steamed cooked Beef tongue is gluten-free, lactose-free and GMO-free.
PROCESSING
The preparation of the Steamed Tongue follows a series of precise steps.
Initially, it is important to clean it. To do this, it is boiled for about twenty minutes and then peeled by lifting the flaps with a small knife.
In the meantime, it is necessary to prepare the cooking in a bain-marie, a highly recommended method for delicate preparations. Finally, the Tongue is steamed in a bain-marie, in order to obtain a light and tasty product. In fact, this slow cooking method allows to give softness to the product.
HISTORICAL BACKGROUND
The Steamed Language is a typical dish of the Lombard tradition.
The tongue, together with other edible entrails, is part of the so-called fifth quarter, that is, the offcuts of beef, such as offal and other less valuable parts. The two forequarters and the two hindquarters, on the other hand, were consumed by the wealthy population.
The Steamed cooked Beef tongue is therefore part of the poor culinary tradition.
The most used is that of veal which is smaller than that of ox since it weighs about 1 kg instead of 2 kg.
