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Tongue with olives

Tongue with olives


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Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Tongue with olives:

The pieces of tongue are scalded, cleaned and then cut into slices. the boiled meat is added to the wine and it is left to boil for a few more years, then rub a spoonful of flour with cold water and add the sauce little by little until it reaches the temperature in the pan.


Cooking recipes for you

Ingredient:


In the meantime, we're clearing the chives. To make it easier to clean, put it on for 2-3 minutes. in boiling water and then heat it in a little oil. We take out the vegetables and pass it through a sieve (pass), and we fry the pieces of tongue in the oil in which we hardened the chives, so that they brown a little. In the remaining oil, add 1 tablespoon of flour, taking care to mix quickly (as in ciulama) so as not to become lumpy and quench with the juice in which the vegetable + pieces of tongue were boiled. That's how I formed the sauce. Add the tongue slices over the mashed vegetables.



add the sauce + all the remaining juice, sprinkle salt + pepper + bay + wine + capers + chives + olives + broth


And at the end, 1 bunch of dill + 1 parsley, put them whole in the pot to boil, after which, when the food is ready, take them out and throw them away.


Cooking recipes for you

Ingredient:


In the meantime, we're clearing the chives. To make it easier to clean, put it on for 2-3 minutes. in boiling water and then heat it in a little oil. We take out the vegetables and pass it through a sieve (pass), and we fry the pieces of tongue in the oil in which we hardened the chives, so that they brown a little. In the remaining oil, add 1 tablespoon of flour, taking care to mix quickly (as in ciulama) so as not to become lumpy and quench with the juice in which the vegetable + pieces of tongue were boiled. That's how I formed the sauce. Add the tongue slices over the mashed vegetables.



add the sauce + all the remaining juice, sprinkle salt + pepper + bay + wine + capers + chives + olives + broth


And at the end, 1 bunch of dill + 1 parsley, put them whole in the pot to boil, after which, when the food is ready, take them out and throw them away.


Tongue with Leeks and Olives

Boil the tongues. While they are warm, clean the skin. Cut into slices.
While the tongues are boiling, prepare the other ingredients: the leek is scalded and the thicker slices are cut, the onion is cut into juliennes, the peppers are sliced, the olives are kept in hot water for to loose a little.

Cook the onion in oil, along with a few tablespoons of water, until it evaporates. Put the other ingredients, apart from the broth, mixing gently. Put the slices of tongue. Let it boil together for 30 'covered with a lid. Add the broth and let it boil for a few more minutes.

Taste the salt - put it only at the end, considering that the olives are salty
Serve plain or with mashed potatoes or pasta.


Who are the students from Unghena who will receive grade 10 "ex officio" at the BAC exam in the foreign language

This year, 13 students will receive a grade of 10 "ex officio" at the baccalaureate exam in a foreign language. And all 13 are students at the "Vasile Alecsandri" High School in Ungheni.

"It is known that no Olympics were held this year, but many students were involved in international programs, took exams, received certificates that are recognized by the Ministry of Education," says Iulia Pancu, head of the Ungheni Education Department.

At the French exam with grade 10 "ex officio" two students will be chosen. These are Valeria Babici and Cristina Lopatețchi. Both have obtained the Certificate of in-depth study of the French language - DALF.

At the English language exam, 11 students will receive a grade of 10 “ex officio”: Cornelia Ambroci, Monica Zaiaț, Silvian Gulica, Andreea Novac, Evelina Nuca, Marius Prepeliță and Corneliu Rotari. They all obtained the certificate of in-depth study of English - CAE. Galina Toma, Maxim Voicu and Nina Cazacenco obtained the FCE certificate and Cristina Ganibani obtained the TOEFL certificate.


Cooking recipes for you

Ingredient:


In the meantime, we're clearing the chives. To make it easier to clean, put it on for 2-3 minutes. in boiling water and then heat it in a little oil. We take out the vegetables and pass it through a sieve (pass), and we fry the pieces of tongue in the oil in which we hardened the chives, so that they brown a little. In the remaining oil, add 1 tablespoon of flour, taking care to mix quickly (as in ciulama) so as not to become lumpy and quench with the juice in which the vegetable + pieces of tongue were boiled. That's how I formed the sauce. Add the tongue slices over the mashed vegetables.



add the sauce + all the remaining juice, sprinkle salt + pepper + bay + wine + capers + chives + olives + broth


And at the end, 1 bunch of dill + 1 parsley, put them whole in the pot to boil, after which, when the food is ready, take them out and throw them away.


Tongue with Leeks and Olives

Boil the tongues. While they are warm, clean the skin. Cut into slices.
While the tongues are boiling, prepare the other ingredients: the leek is scalded and the thicker slices are cut, the onion is cut into juliennes, the peppers are sliced, the olives are kept in hot water for to loose a little.

Cook the onion in oil, along with a few tablespoons of water, until it evaporates. Put the other ingredients, apart from the broth, mixing gently. Put the slices of tongue. Let it boil together for 30 'covered with a lid. Add the broth and let it boil for a few more minutes.

Taste the salt - put it only at the end, considering that the olives are salty
Serve plain or with mashed potatoes or pasta.


Olive tongue recipe

The boiled tongue is allowed to cool, cut into slices and sprinkle with a little
pepper. Then place the tongue slices in a saucepan. Cut the onion
thin and fry in a pan, in hot oil, until done
golden color. Add flour, quench with a little juice in which it boiled
tongue and simmer until onion is soft.

Then pass through a sieve in the pan with the slices of tongue. Add a sheet of
bay leaf, peppercorns and a little finely chopped greens (dill and parsley).
The chives are cleaned and lightly fried in a little hot oil. Then
add in the pan with the slices of tongue together with the washed olives, 2-3
tomatoes cut into slices fried in oil and strained. Pour over
a little juice in which he boiled the tongue, 1 glass of wine, add a few slices
of lemon peeled and symbolized and cut in half. Let it go
boil and reduce, taking into account that if the sauce cools, it thickens.

When it is ready, let it cool, then place it on a plate,
garnishing with lemon slices.


How to make tongue with olives

Cow tongue we will wash it and cut it into large pieces, then we will boil it in a pot with cold water approx 1-2 hours (boils harder because it is vanilla), frothing from time to time to make clear soup.

After approx 35-40 minutes, add vegetables (carrots, whole onions, sliced ​​celery) peeled, washed and cut into large pieces, bay leaf, peppercorns, salt in the pot to boil with the tongue and form that tasty soup.

If we want to speed up the preparation of this recipe, we can use the miracle pot to boil the tongue.

After boiling language remove on a work surface to cool, then cut thin strips.

Put in a saucepan oil to heat it, then onion cut fish, stirring constantly (so as not to burn but as long as it becomes translucent).

add thin strips of tongue and the soup in which he boiled the tongue (as long as it will be completely covered), letting it simmer 2-3 boils, then tomato paste, bay leaf, white wine (optional), peppercorns, olives and salt to taste.

cover saucepan with a cover and let it boil still 20 minutes (checking from time to time, and if the sauce has dropped add more soup).

If we want a more bound sauce, undo it tablespoon flour with soup and add the fish to the pan thin sauce.

Tongue with olives it can be served warm, cold, as such or with a garnish with vegetables, rice, mashed potatoes or pasta.


Olive tongue recipe

The boiled tongue is allowed to cool, cut into slices and sprinkle with a little
pepper. Then place the tongue slices in a saucepan. Cut the onion
thin and fry in a pan, in hot oil, until done
golden color. Add flour, quench with a little juice in which it boiled
tongue and simmer until onion is soft.

Then pass through a sieve in the pan with the slices of tongue. Add a sheet of
bay leaf, peppercorns and a little finely chopped greens (dill and parsley).
The chives are cleaned and lightly fried in a little hot oil. Then
add in the pan with the slices of tongue together with the washed olives, 2-3
tomatoes cut into slices fried in oil and strained. Pour over
a little juice in which he boiled the tongue, 1 glass of wine, add a few slices
of lemon peeled and symbolized and cut in half. Let it go
boil and reduce, taking into account that if the sauce cools, it thickens.

When it is ready, let it cool, then place it on a plate,
garnishing with lemon slices.


Tongue with Leeks and Olives

Boil the tongues. While they are warm, clean the skin. Cut into slices.
While the tongues are boiling, prepare the other ingredients: the leek is scalded and the thicker slices are cut, the onion is cut into juliennes, the peppers are sliced, the olives are kept in hot water for to loose a little.

Cook the onion in oil, along with a few tablespoons of water, until it evaporates. Put the other ingredients, apart from the broth, mixing gently. Put the slices of tongue. Let it boil together for 30 'covered with a lid. Add the broth and let it boil for a few more minutes.

Taste the salt - put it only at the end, considering that the olives are salty
Serve plain or with mashed potatoes or pasta.


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