Baked Tongue with Tomatoes
by Editorial Staff
A very tasty and festive dish – boiled tongue with tomatoes, baked in an egg and sour cream filling. A real delicacy.
Cook: 50 minutes
Ingredients
- Boiled pork tongue – 1 pc. (150-180 g)
- Tomatoes – 2 pcs.
- Large onion – 1 pc.
- Chicken eggs – 2 pcs.
- Sour cream – 2 tbsp
- Flour – 1 tbsp
- Butter – 30 g
- Salt to taste
- Ground black pepper – to taste
- Allspice peas – 2 pcs.
- Bay leaf – 1 pc.
- Parsley (for serving) – 2 sprigs
Directions
- Prepare food. The tongue must be boiled in advance until cooked. Pork tongue is cooked for 1-2 hours in salted water with allspice and bay leaf. Immediately rinse the tongue with cold water and remove the skin from it.
- Cut the boiled tongue into slices. Cut the onion into small cubes. Cut each tomato into 8 pieces.
- Fry the onion until golden brown in butter. Add the tongue slices to the onion pan. Flour. Stir and cook for 5 minutes.
- Add tomato slices to the pan. Cook for another 5 minutes, add a little salt and pepper.
- Prepare a filling of eggs and sour cream. Season with salt and pepper. Stir eggs with sour cream until smooth.
- Arrange the fried tongue slices with onions and tomatoes in the tins. I have portioned ramekins, but you can take one common mold or a small baking sheet. Pour the egg-sour cream mixture over the tongue with the tomatoes.
- Put in the oven and bake the tongue with onions and tomatoes for 20-30 minutes. The oven temperature is 180-190 degrees.
- The baked tongue with tomatoes is ready. Sprinkle with chopped parsley when serving.
Bon Appetit!
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