1 calf's tongue, trimmed, soaked in cold water overnight and drained
1 tablespoon plain flour, plus extra for dusting
2 tablespoons olive oil
25 g/1 oz butter
50 g/2 oz sultanas, soaked in warm water for 10 minutes
25g/1 oz pine nuts
25 g/1 oz dark chocolate, grated or finely chopped
6 tablespoons white wine vinegar
40g/12 0z sugar


1.Cook the tongue in boiling water for 1 hour or until tender. Peel off the skin while still hot and cut into slices.
2.Dust lightly with flour. Heat the olive oil and butter in a frying pan.
3.Add the tongue slices and cook for 5 minutes on each side.
4.Drain the sultanas and add them to the pan with the pine nuts.
5.Cook over a low heat for 15 minutes. Mix together the chocolate, vinegar, sugar, flour and a pinch of salt in a bowl.
6.Add 5 tablespoons hot water and stir until the chocolate has melted and the sugar has dissolved.
7.Pour the mixture into the pan and bring to the boil. If there doesn't seem to be enougn sauce, add a little more hot water.
8.Season with salt to taste and serve.

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