In this adaptation of a Tuscan dish, I've substituted tongue for the traditional combination of veal or beef lung, lamb's lung, spleen and heart called collectively coratella.

    For an unforgettable rustic meal, serve this tongue stew with soft polenta and braised kale.     

1. About 1 1/2 hours before serving, preheat the oven to 350 degrees and make a bowl of soft no-stir polenta as described on page 313 in Mediterranean Grains & Greens.

2. When the polenta has cooked for 45 minutes, begin to make the stew. Heat the oil in a 12-inch straight-sided skillet, add the garlic and sage and cook, stirring, for 1 minute. Slip in the slices of tongue and cook, stirring, until lightly browned on both sides.

3. Add the wine, cover, and cook over medium heat until almost all the moisture has been absorbed, about 5 minutes. Stir in crushed tomatoes, tomato paste, salt, reserved cooking liquid and 1/4 teaspoon black pepper, and continue cooking, covered, over low heat for 20 minutes. The sauce should be thick and the tongue should be tender enough to cut with a wooden spoon. Correct the seasoning and keep warm until ready to serve.

4. Pour the polenta into a deep, warm serving bowl. Stir in cheese, if using. Top with the reheated stew and serve at once.

     Adapted from the recipe Polmone in umido in Wilma Pezzini's The Tuscan Cookbook.

How to Prepare

Pasta Soup