Tongue in Dolceforte

Pour plenty of water into a pot, season with salt, and add half the celery, a carrot, and an onion. Bring the liquid to a boil, then add the veal tongue. Cook at a steady pace until the meat is tender and easily pierced with a fork; the cooking time isn't specified, so check the consistency yourself.

Drain the cooked tongue and let it cool enough to handle. Remove the outer skin completely, working carefully until the surface is clean. When the inside appears firm but tender, slice it into slices that are not too thin, so as to keep them intact during the subsequent cooking in the sauce.

Finely chop the remaining carrot, celery and onion, placing them in a bowl. battuto Uniform. A regular grain allows the vegetables to cook evenly and distribute themselves better throughout the sauce. Make sure there are no large pieces, which could separate from the sauce.

Heat a drizzle of olive oil extra virgin olive oil in a shallow pan and add the chopped carrot, celery and onion. Brown over medium heat, stirring often, then let it slowly wilt battutoThe stock is ready when the vegetables become soft, shiny and aromatic, without darkening or burning.

Sprinkle the wilted bottom with flour and mix carefully, distributing it over the vegetables. Let it cook briefly in the shallow pan, Always over low heat, to avoid the taste of raw flour. The mixture It should be mixed and slightly more consistent, without forming visible lumps.

Combine the vinegar, a glass of water, sugar, flaked or grated dark chocolate, and pine nuts in a bowl. Stir until the ingredients are evenly distributed. The chocolate should be finely chopped so it melts more easily and helps create a smooth sauce.

Transfer the mixture of the sweet and sour in a shallow pan and cook for about ten minutes. Keep cooking at a moderate temperature and stir to help the chocolate melt and the ingredients combine. Remove from heat when the sauce appears creamy and smooth, with a consistency thick enough to coat a spoon.

Arrange the tongue slices with the aromatic sauce and serve with the sweet and sour sauce. Wait a few minutes before serving; for a more balanced result, let the dish cool and reheat it just before serving. Make sure the sauce is warm and creamy, without separating.