Tagliatelle with bolognese sauce
2020-08-13 / test@t
Lamb tongues with paccha cabbage
Lamb tongues are a real treat. The chef of the Druzhba restaurant, Ivan Yakovlev, presents the oriental delicacy in European presentation, and for added gusto he also puts pakcha on his plate. Even those who are cool with offal will delight in such an exquisite treat.
Ingredients
- lamb tongues - 480 g
- cherry tomatoes - 420 g
- cabbage pak-choi - 480 g
- peeled garlic - 20 g
- mix of herbs (thyme, basil, rosemary, tarragon, mint) - 12 g
- olive oil - 80 ml
- broth - 80 ml
STEP-BY-STEP COOKING RECIPE
Step 1
Dip the tongues into a saucepan, pour water in a 1: 2 ratio. Cook until ready (it is easy to check the readiness of the languages - prick it on a fork, if it is ready, it will slide off it). Then drain the broth (leave a little), pour cold water and immediately peel off the skin.
Step 2
Fry the tongues in olive oil on both sides until golden brown, add coarsely chopped vegetables, mix of herbs, crushed garlic.
Step 3
Fry, stirring constantly, for 2 minutes, then pour in the broth. As soon as the broth boils, the dish is ready.
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