Lingua di Vitello Brasata al Barolo

Lingua di Vitello Brasata al Barolo

Lingua di Vitello Brasata al Barolo

Braised Veal Tongue in Barolo Wine

History & Inspiration

Veal tongue (lingua di vitello) has long been a prized ingredient in Piedmontese cuisine, often featured in bollito misto, a traditional boiled meat dish. This recipe takes inspiration from the rich flavors of northern Italy, where slow braising in Barolo wine enhances the tenderness of the tongue while infusing it with deep, complex flavors.

This dish is silky, aromatic, and deeply satisfying, perfect for a refined yet rustic meal. It’s often served with a creamy potato purée or polenta to soak up the luxurious sauce.

Recipe for Lingua di Vitello Brasata al Barolo (Serves 4-6 people)

Ingredients

• 1 veal tongue (~800g-1kg)

• 1 bottle of Barolo wine (or another full-bodied Nebbiolo)

• 1 carrot, roughly chopped

• 1 onion, roughly chopped

• 1 celery stalk, roughly chopped

• 3 cloves garlic, peeled and smashed

• 2 tbsp extra virgin olive oil

• 30g unsalted butter

• 1 tbsp tomato paste

• 500ml veal stock (or beef stock)

• 2 bay leaves

• 2 sprigs rosemary

• 5-6 sprigs thyme

• 6-8 black peppercorns

• Fine sea salt, to taste

Method

Step 1: Preparing the Tongue

1. Rinse the veal tongue under cold water.

2. Place it in a pot with water and bring to a gentle boil. Let it simmer for 10 minutes to remove impurities.

3. Drain and rinse the tongue again. Set aside.

Step 2: Searing the Tongue & Vegetables

1. In a large Dutch oven, heat olive oil and butter over medium heat.

2. Sear the tongue on all sides until lightly golden. Remove and set aside.

3. Add onions, carrots, celery, and garlic to the pan. Sauté until softened.

4. Stir in tomato paste and cook for 1 minute.

Step 3: Braising with Barolo

1. Pour in the entire bottle of Barolo wine and let it reduce by half (~10 minutes).

2. Add the veal stock, bay leaves, rosemary, thyme, and peppercorns.

3. Return the tongue to the pot, ensuring it is mostly submerged.

4. Bring to a simmer, cover, and cook gently over low heat for 3-4 hours, turning occasionally.

Step 4: Finishing the Dish

1. Once the tongue is fork-tender, remove it from the pot.

2. Let it cool slightly, then peel off the outer skin and discard.

3. Strain the braising liquid, then reduce it over medium heat until it becomes a silky sauce.

Step 5: Plating & Serving

1. Slice the tongue into medallions and arrange on a plate.

2. Spoon the reduced Barolo sauce over the top.

3. Serve with creamy polenta, mashed potatoes, or a purée of celeriac.

Wine Pairing

Naturally, this dish pairs beautifully with Barolo DOCG, its bold tannins and deep fruit notes complementing the richness of the braised tongue. If you prefer a slightly softer wine, a Gattinara DOCG offers a more elegant Nebbiolo expression.

Chef’s Tip

For an extra layer of flavor, finish the sauce with a knob of butter and a few drops of aged Aceto Balsamico Tradizionale di Modena DOP just before serving.

By Master Chef Gianluca Deiana Abis