Ingredients
- 60 g raspberries
- 1 lemon
- sugar
- 50 g onion
- 240 g dry white wine
- 140 g fresh cream
- 1 kg veal tongue
- extra virgin olive oil
- 12 friggitelli peppers
- salt
- pepper
For the raspberries
Blend 60 g of raspberries with the juice of 1/2 lemon and 1 tablespoon of sugar; pass them through a sieve to obtain a smooth sauce. Spread another 100g of whole raspberries on a tray and freeze them in the freezer overnight.
For the creamy wine
Chop 50 g of onion and stew in a saucepan with 240 g of dry white wine, until the liquid has evaporated almost completely. Then add 140 g of fresh cream and a pinch of salt, bring back to the boil, turn off after 1 minute and blend
with the immersion mixer. Pass through a sieve to obtain a smoother consistency.
For the language
Cut a boiled and cleaned veal tongue, about 1 kg, into 6 thick slices; brown them with a drizzle of extra virgin olive oil in a pan, together with 12 clean friggitelli peppers, for 3-4 minutes. Season with salt and pepper. Serve the tongue and peppers with the creamy wine; complete with drops of extra virgin olive oil, drops of raspberry sauce and frozen fruits.
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