Linguine with Veal Tongues and Sage

For the broth, boil the coarsely chopped vegetables and aromatics in salted water. Put in the tongue and cook for about 90 minutes, until you can feel each other’s fingers when pressing with your thumb and forefinger on the tip of the tongue. Remove from the stock, let cool slightly but not completely, and peel off the skin. Strain the stock through a sieve and reserve about 100 ml. Chop the shallots as well as the garlic and sauté them in olive oil. Cut the cooked, peeled veal tongue into strips and sauté briefly. Deglaze with Vin Santo and add veal jus and tongue stock. Reduce briefly and stir in a little cold butter. Meanwhile, cook the linguine in salted water until al dente, drain and add to the sauce. Cut the sage leaves into strips and stir in together with the Parmesan. Season to taste with freshly ground sea salt and pepper.

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