INGREDIENTS
1 large vedella tongue
Vegetables:
- 1 cap of all
- 1 fattening
- 1 onion
- 1 joint
- 1 nap
- 1 pasta
- 1 tomato
250 cl. black saw
Species:
- Orenga
- Farigola
- Cry
- Black pebre
1 tub of squid
Vegetables in boletes
ELABORATION
Firstly, I introduced the language in boiling water and cool it down. Next, cook all the vegetables slowly for 30 minutes, at which time we turn the black wine and reduce the fins to gairebé assecar. Introduced the language, the species and cobrim amb aigua i deixem boil a foc molt lent almenys 2 hours. Then bring the language, let's refredar i pelem. Collect the resulting suc and reduce ends to obtain a flavorful and sweet sauce that we reserve.
For plating, carve pieces of tongue 4 or 5 cm high and daurem in non-stick paella with two coasts, and when it is hot I will heat sauce with the seu suc també be poached and decorate both bowls of vegetables from the temps and a sauté of squid that we have carved in mig strips cm. thick.
