Tag Archives: recipe

Lamb Tongue over White Bean Stew with Pecorino

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Couldn’t be easier!

Put in a pot: some lamb tongues (you can peel off the membrane later); white beans; chopped carrots, celery, onions; minced garlic; spices of your choice–today I used epazote for its anti-flatulent properties and oregano; a good splash of apple cider vinegar (or you could use wine); salt and pepper (salt added at the beginning keeps the beans intact)

Bring to a boil and simmer gently for a couple hours until the lamb tongues are gently poached through and tender.

Peek the membranes off the tongues and slice and serve over bowls of the stew garnished with grated pecorino,

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Nose-to-Tail with No Time?

If you are like me, and love nose-to-tail cooking and eating, but lack the time to prepare so many of these cuts on a regular basis (as most require a decent amount of prep or cooking time), here’s a great quick recipe I invented the other night:

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Acquire some radishes with nice greens. rinse the greens well and sauté with a bit of olive oil, garlic, and a few red pepper flakes. Finish off with a sprinkle of vinegar (balsamic for a heavier flavor, rice for lighter) and s & p (easy on the s, though). Slice the radishes while the greens are cooking. Toast some bread of whatever sort you prefer (here I used some little brioche-type rolls sliced into rounds). Spread with commercial white bean spread (Cedar’s is a great brand if it’s available in your area–very few problematic ingredients in it). Top each piece with a few wilted radish leaves, then top each piece with a couple of canned sardines in olive oil. Sprinkle each crostini with a bit of fleur de sel (why you need to go easy on the salt in the greens) and a grind of pepper. Serve with the sliced radishes and a knob of good-quality grassfed butter (and salt the radishes if the butter is unsalted). Voila! Awesome quick meal…or a great appetizer to share.

And if you have not experienced the wonder that is sliced radishes with butter and salt, try it. I was introduced to this from Fergus Henderson’s The Whole Beast cookbook, and it is a revelation. (He actually has some pretty killer non-meat recipes in that book!)