Chosen as having the best Italian cuisine by the judges of "The Best of sãopaulo 2014", the Attimo serves a mixture of Italian cuisine and Brazilian country cooking. Among the dishes is ox tongue in a marsala wine sauce with potato purée. Learn how to use this recipe:
| Mauro Holanda/Divulgação | ||
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| Ox-tongue with potato purée at the Attimo |
Amount: 4 servings
Ingredients
- 2 ox-tongues
- Salt to taste
- 1/2 packet of thyme
- 4 sprigs of rosemary
- 4 garlic cloves
- 250 ml of beef stock
- 1 bottle of sweet marsala wine
- 300 g of butter (without salt)
- 1 kg of peeled potatoes
- 1 liter of fresh cream
- Nutmeg to taste
- 15 units of eryngui mushrooms
- 50 ml of olive oil
- 20 units of onion conserve
*
Preparation
Tongue
Make a brine with three liters of water and 300gr of salt, and stir well until the salt has dissolved. Add the thyme and rosemary. Leave the tongues submerged in the brine for two hours. Take out the tongues and cook them for 40 minutes in water in a pressure cooker.
Potato purée
Cook the peeled potatoes, mash them and mix the cream, butter and nutmeg into the purée. Leave the mixture to stand.
Marsala sauce
Pour the wine into a pan and heat on a low flame. Reduce to 100 ml. Then add the beef stock and wait until boiling. Lower the heat and add the salt.
Seasoning
Lightly fry the garlic and onion. Use the mixture to sauté the mushrooms. Leave to stand.
Finalization
Take the tongues out of the pan, cut into cubes and bathe in the marsala sauce. Serve with the purée and decorate with the sautéed onion, garlic and mushrooms.
