Lingua in Salsa Verde
Boiled meat might not get the glory elsewhere, but in Rome, it’s always had a seat at the table, especially when it comes to tongue. Lingua in salsa verde takes this humble quinto quarto cut and transforms it with a blast of sharp, herbaceous flavor. The salsa verde here isn’t the breadcrumb-thickened Piedmontese version; it’s a leaner, punchier Roman take, with parsley, capers, anchovies, and vinegar pulling more than their weight. Tongue, still a staple at the city’s butcher stalls, becomes silky and tender after a long simmer, and when sliced and drenched in this sauce, it’s anything but boring. This is old-school Roman home cooking: simple, thrifty, and absolutely not afraid of offal. Just be sure you start a day ahead: The tongue needs a good salting before it hits the pot.
14 ingredients
Prep: 25 mins
Cook: 3 hrs
Lingua in Salsa Verde
Ingredients (14)
Ingredients (14)
Instructions
Season the tongue (2 lb) with plenty of salt. Transfer to a covered container and refrigerate overnight.
Remove the tongue from the refrigerator and place it in a large pot with cold watercold water to cover. Bring to a boil over high heat, then reduce the heat to low and keep at a gentle simmer, skimming off any foam that rises to the top.
Once the foam subsides, about 30 minutes, add the carrot (1), celery (1 stalk), onion (1), bay leaf (1 leaf), peppercorns (10 whole), and wine (1 cup).
Continue simmering until the tongue is very tender and the outer skin peels away easily, 2 1/2 to 3 1/2 hours.
Remove from the heat and set aside to cool in the cooking liquid.
Meanwhile, make the salsa verde: Combine the parsley (2 bunches), garlic (½ clove), anchovies (3 fillets), capers (2 Tbsp), vinegar (2 Tbsp), olive oil (3 Tbsp), and a heavy pinch of salt in a medium bowl.
Add more vinegar as needed to achieve a balanced flavor.
Remove the tongue from the pot. Peel off and discard the skin and trim away any gristly bits or glands from the underside.
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