Tongue of pork with Barolo

March 13, 2011


  • 1 tongue of pork
  • 1 carrot
  • 1 steam of celery
  • 1 onion
  • a half pepper
  • 1 handful of  peeled tomatoes
  • half a bottle of Barolo
  • stock
  • vinegar
  • wheat
  • oil
  • salt


Let’s the tongue boil four two hours.

Leet it cool and peel it.While the tongue cooks, prepar the sauce: fry lightly in oil the minced vegetables (carrot, onion, celery, pepper, cold pepper, garlic).

Then add the minced add a little wheat diluted in stok, salt, spepper, a little vinegar.

Cut the tongue on slices and cover it with the hot sauce.

Serve immediately.