Roast language
Instructions
Put the language in a large casserole and then another of cold water; Add salt and bring to a boil by adjusting the flame on low and let it cook for about an hour and a half with the caveat of schiumarla from time to time.
In the meantime, with the nut prepare the broth, let cool and add the white wine. When cooked, drain and refrigerate that enough to handle and Peel.
Wrap the language with the slices of bacon; bind them as when prepared the roast, place in an oven dish just ungendone the bottom and bake for about 20 minutes, placing the oven to 250°; turn it a few times and every now and then drizzle with the broth mixed with wine, so that the language remains soft and not too dry.
Baked, remove the Twine and serve sliced. Together you can tile a side of polenta and mushrooms, or nests of mashed on which you put a spoonful of gravy cooking.
Note
Rather than wrap the language with the bacon you can lardellarla, practicing small holes on the surface.
Ingredients and dosing for 6 persons
- 1 ox tongue or calf weighing about 1.5 kg
- 2 ounces of bacon sliced not too thin
- 150 ml of broth
- 150 ml dry white wine
- salt
- Twine for food