I love your commitment to food and it looks like last week’s column has accelerated a lot. Thanks for all the fun emails! Thanks to Hans Groth who writes from France and shares his mom’s recipe. I hope these are the flavors Thomas ordered from Halmstad:
Thomas calls an “Italian salad.” My mother was a canned food counter in a grocery store in Kungälv and made the Italian salad. Here is her description:
Salted boiled pork tongue
Small green peas (pre-thawed)
A few drops of cream
The quantity according to this scale should be:
3 dl tongue
1 deciliter apple
1 deciliter of peas
1 dl Cucumber sandwich
Mayonnaise/cream is just fine to stick together
Let’s stand for a day until the taste settles
Hans Groth of Saint Chinen, France
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I was also drawn to the language of the diverse reader Jan Kaplin Smith. Mushrooms and tongue-thin slices are insanely good. I send with my recipe that reminds me of this. It is eaten as a main dish with potatoes.
When it comes to the tongue in my recipes, the fresh, unripe, cooked hazelnuts are great. Pig tongue is hard to get but again, go to the butcher. If nothing else, you’ll have a fun conversation about food. I love talking to talented professionals and women. If you want the recipe for how to cook tongue, you can skip to last week’s food column.
Thank you all who registered. I read all the emails even if they weren’t published in the newspaper and thank you Jan for that question. Let’s turn more “tongue skeptics”!
Interesting recipe at GP today! I have tongue with me since my distant childhood in the form of a recipe with cream of mushrooms, wholemeal bread and sherry. It turns almost all “tongue skeptics”.
I would like to try your recipe but I am wondering about one thing. The tongue you buy in the lounge is usually salted, I guess your recipe is based on unsalted tongue?
Jan Kaplin Smith
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Alexandra’s recipe for the tongue that turns skeptics
1 freshly cooked veal tongue (peeled) about 600g
1-2 garlic cloves
2 tablespoons butter
1 tablespoon olive oil
200 gm of forest mushrooms
1 deciliter of dried mushrooms
2 dl cream
0.5 dl freshly grated Parmesan cheese
2-3 slices of Levine bread, preferably 1 day old
4-5 sprigs of parsley
2 tablespoons butter
Salt and freshly ground black pepper
Feel free to do the following:
Soak dried mushrooms for 20 minutes.
Grate or slice the bread, put it in a frying pan and toast/fry it without fat until the bread starts to turn brown. Stir frequently. Remove from heat and add butter, stirring until melted in bread.
Add finely chopped parsley, salt and pepper. Put aside.
Cut the mushrooms into smaller pieces and chop the mushrooms into slices.
Cut the garlic into slices and let it sweat in the butter and oil in a large skillet. Raise the fire and add the mushrooms. Fry for a few minutes and add mushrooms. Fry crispy, salty and pepper, remove from heat and stir with cream.
Set the oven to 225 degrees with the grill function.
Cut the tongue into slices and place in an ovenproof dish, then place on top of the sauce and leave to brown. Sprinkle with grated Parmesan and sprinkle it on the bread. Enjoy bread or oven roasted potatoes.
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