Tongue
Bernard Muscat's wine recommendation: a red wine with good tannins – try a Carissimi Cabernet Sauvignon (2006) from Delicata.
For 4 people, you will need:
Two pigs’ tongues, two medium-sized onions (peeled and chopped), three carrots (scraped and chopped), 100g of peas, 200g of tomato liquid (passata), 50ml of white wine, four potatoes (peeled and cut into four), a couple of bay leaves, cooking-oil, salt and pepper, 50ml of water.
Cook the tongues in salted boiling water for 30 minutes. Remove them from the water and scrape off the whitish surface. Slice the meat into pieces two centimetres thick. Fry the onions, add the bay leaves, half of the tomato liquid, the wine and the water. Cook for 15 minutes. Add the carrots, the rest of the tomato, the peas and the tongue. Cover the pot and leave it to simmer for 45 minutes. Now add the potatoes, putting in more water if the pot is too dry. Leave it to cook for another 20 minutes, or until the potatoes are cooked through.
Stuffed pig's stomach
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