{"id":7241,"date":"2016-03-01T19:02:16","date_gmt":"2016-03-01T19:02:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7241"},"modified":"2016-03-01T19:02:16","modified_gmt":"2016-03-01T19:02:16","slug":"veal-tongue-with-a-black-olive-tomato-herb-sauce-polenta","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7241","title":{"rendered":"veal tongue with a black olive-tomato-herb sauce; polenta"},"content":{"rendered":"

\"veal_tongue_tomato_olives\"<\/a><\/p>\n

nothing green, and I had some;\u00a0thought it inauthentic, but probably wrong<\/p>\n

 <\/p>\n

The picture pretty much describes the robust taste of this dish. Until I had actually served it, I had no idea it would be so rich. We were lucky that we had leaned toward the sturdier side of the red wine spectrum: The pairing was inspired, even if there was some luck involved.<\/p>\n

Until the very last moment, and in fact not until I had almost finished simmering\u00a0the tongue, \u00a0I had no idea how I was going to finish<\/em> it. \u00a0I had found a simple and attractive formula for a sauce which involved a lot of (green) olives, a recipe\u00a0characteristic of Venetian cookery, but it was described as a dish that should be served at room temperature, and that wasn’t what I was looking for that night. \u00a0I liked the idea of the olives however, so\u00a0I went looking\u00a0for another approach\u00a0using\u00a0olives. \u00a0While doing so, I\u00a0accidentally found myself again in the good company\u00a0of\u00a0a very familiar (and very much missed) source, Kyle Phillips<\/a>,\u00a0with his own recipe, archived here<\/a>.<\/p>\n

I stopped looking further; it’s Kyle’s\u00a0very simple and absolutely delicious approach\u00a0which I adopted and describe below, along with\u00a0the sources of the ingredients I used.<\/p>\n