Tongue wrapped in baked bell pepper

Cooking

Step 1

1. Thoroughly wash the tongue, place in a saucepan, pour cold water over it and bring to a boil. Remove the foam with a slotted spoon, reduce the heat. Put onions and carrots baked in a dry frying pan, cook for 2.5 hours. For 10 minutes. Add bay leaf and pepper before finishing. Transfer the tongue to a bowl of ice water. Carefully remove the skin from it, cut off small bones and cartilage from the inside. Cut the tongue into thick longitudinal pieces. 2. While the tongue is cooking, prepare the peppers. Preheat the oven to 200ºС. Wash the peppers, cut off the top and remove the core. Wrap each pepper in foil, place on a wire rack and roast in the oven (10 minutes). Allow the peppers to cool slightly, then peel them. Do not turn off the oven. Wash greens, dry, finely chop. Drain the olives from the jar into a colander, drain all the liquid, then chop. Grate cheese and lemon together with zest. 3. Mix olives with herbs, cheese and lemon. Add spicy herbs and white pepper, mix. 4. Make a longitudinal cut on the peppers. Spread the inside of the resulting paste, put a piece of tongue inside each pepper. Wrap and press with your hands. Place on a greased baking sheet and bake in the oven for 15 minutes. Serve immediately. By the way Both black and white peppercorns are the seeds of the same plant, but collected at different stages of ripening and processed differently. White pepper is fully ripe and freed from the black shell seeds. White pepper has a less pungent taste than black pepper.