1201EC
Half |

63,90

1201EC

STEAMED COOKED BEEF TONGUE

Half |

63,90

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

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

Ingredients

Bovine tongue, salt, acidity regulator: sodium acetate and sodium citrate, antioxidant: sodium erythorbate, preservative: sodium nitrite, coating: bovine omentum

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Packaged in a protective atmosphere. Do not puncture the packaging. Store at temperatures between +2°C and +4°C. Once opened, consume preferably within 2 days
NUTRITIONAL VALUES
Energy value
860.7 KJ - 206 Kcal
Fat
17 g
of which saturated fatty acids
7,4 g
Carbohydrates
0,9 g
of which sugars
0 g
Protein
20 g
Salt
1,4 g

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. 

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

read more
Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

read more
Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

read more
mini cart