Try this Warm Ox Tongue with Pesto And Tomato recipe, or contribute your own.
Suggest a better descriptionPlace the tongue in a large bowl, pour over enough cold water to cover and leave to soak for 2-3 hours. Drain, then place in a large pan with all the ingredients and enough cold water to cover. Bring slowly to the boil, skimming the surface as necessary. Reduce the heat, cover and simmer for 1 hour per 500g (1lb). Once cooked, remove from the saucepan and leave to cool, discarding the cooking liquid. Peel the tongue, hold in one hand and with a sharp knife make a small incision at one end. Peel away the skin and discard. Trim off any bits of fat and sinew. Preheat a grill to a moderate heat. Make the pesto sauce by putting the garlic, herbs, olive oil and pine kernels into a food processor, puree to a coarse paste. Turn into a bowl and stir in the parmesan. Put to one side. Cut the tongue into 1cm ( 1/2 inch) pieces and grill until it starts to colour, turn over and repeat process. Serve the tongue on tomato slices and top with spoonfuls of pesto. NOTES : An alternative way to serve a traditional style meat with robust pesto and plump juicy tomatoes.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 6 | ||
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Calories: 251 | ||
Calories from Fat: 193 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.2mg | 1 % | |
Potassium 551.1mg | 15 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 10.2g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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