Limba de vita cu masline – gustul copilariei intr-o farfurie plina de savoare! Daca inchidem ochii si ne amintim mesele din copilarie, cu siguranta printre aromele care ne rascolesc sufletul se afla si limba de vita cu sos de rosii si masline. O mancare fina, dar satioasa, gatita cu grija de bunici sau parinti, care stiau cum sa transforme ingrediente simple in bucate de poveste. In acest articol va aratam pas cu pas cum pregatim noi aceasta reteta clasica, pastrand gustul autentic, dar adaptand metoda pentru bucataria moderna, cu ajutorul aparatului Tefal One Pot. Cu legume aromate, vin rosu, pasta de tomate, masline carnoase si usturoi din belsug, obtinem un sos bogat care invaluie perfect felii fragede de limba de vita. Fie ca o servesti cu un piure cremos sau cu mamaliga aburinda, aceasta reteta este o invitatie la masa si la povesti din alte vremuri. Hai sa readucem in farfurie gustul acela pe care nu l-am uitat niciodata!

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INGREDIENTE (pentru 4 portii)

Pentru pregatirea limbii de vita:

• 1 limba de vita de aproximativ 600 – 700 grame
• 1 morcov
• 1 pastarnac
• 1 felie de telina
• 2 foi de dafin
• 1 lingurita boabe piper
• 1 lingurita sare

Pentru sosul de rosii cu masline:

• 1 lingura ulei
• 2 cepe
• 1 tija de telina Apio
• 1/2 lingurita boabe piper
• 50 grame pasta de ardei
• 150 grame pasta tomate
• 70 ml vin rosu
• 100 grame masline
• 4 catei usturoi
• Patrunjel verde
• Sare

Spalam bine limba de vita si o lasam la inmuiat in apa rece timp de 3 ore, schimband apa la fiecare 30 de minute. Pentru un rezultat rapid si gustos, folosim aparatul Tefal One Pot, dar putem urma aceiasi pasi si pentru fierberea clasica, adaptand timpul de preparare.

Punem limba in apa fierbinte, impreuna cu morcovul, pastarnacul si telina taiate, foile de dafin, boabele de piper si sarea. Selectam programul de gatire sub presiune pentru 60 de minute. Dupa ce se termina programul, depresurizam oala si scoatem limba pe o farfurie. O lasam sa se raceasca 2–3 minute, apoi o decojim cu grija si aruncam pielita. Reintroducem limba in supa fierbinte, ca sa nu se usuce, pana pregatim sosul.

Pentru sos, tocam marunt ceapa si telina Apio. Intr-o tigaie incinsa, punem uleiul si adaugam ceapa impreuna cu aproximativ 50 ml de apa. Calim usor, apoi adaugam si telina, completand treptat cu inca 50 ml de apa. Gatim sub capac pana cand legumele devin fragede.

Adaugam limba taiata felii si o rumenim usor pe ambele parti. Punem pasta de ardei, pasta de tomate, vinul rosu, maslinele si usturoiul tocat. Lasam totul sa fiarba sub capac aproximativ 10 minute, pana obtinem un sos consistent.

Presaram patrunjel verde proaspat inainte de servire. Servim limba de vita cu sos de rosii si masline alaturi de un piure cremos de cartofi.

Detaliile video ale retetei:

Daca v-a placut reteta de Limba de vita cu masline, va invit sa incercati si:

English version

Beef Tongue with Olives

Beef Tongue with Olives – the taste of childhood in a plate full of flavor! If we close our eyes and remember the Sunday lunches from our childhood, surely among the aromas that stir our souls is the unmistakable dish of beef tongue in tomato and olive sauce. A refined yet hearty meal, lovingly prepared by grandparents or parents who knew how to turn simple ingredients into unforgettable food. In this article, we’ll show you step by step how we prepare this classic recipe, keeping its authentic taste while adapting the method to modern kitchens using the Tefal One Pot. With aromatic vegetables, red wine, tomato paste, meaty olives, and plenty of garlic, we create a rich sauce that coats the tender beef tongue slices to perfection. Whether you serve it with creamy mashed potatoes or with hot, comforting polenta, this recipe is an invitation to the table and to stories from another time. Let’s bring back that familiar taste we’ve never truly forgotten!

INGREDIENTS (for 4 servings)

To cook the beef tongue:

• 1 carrot
• 1 parsnip
• 1 slice of celery root
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 teaspoon salt

For the tomato and olive sauce:

• 1 tablespoon oil
• 2 onions
• 1 stalk of celery (Apio)
• 1/2 teaspoon peppercorns
• 50 grams red pepper paste
• 150 grams tomato paste
• 70 ml dry red wine
• 100 grams olives
• 4 garlic cloves
• Fresh parsley
• Salt to taste

We wash the beef tongue thoroughly and soak it in cold water for 3 hours, changing the water every 30 minutes. For a quicker and more flavorful result, we use the Tefal One Pot, but the same steps can be followed with traditional boiling, adjusting the cooking time accordingly.

We place the tongue in hot water along with the sliced carrot, parsnip, and celery, bay leaves, peppercorns, and salt. We select the pressure cooking program for 60 minutes. When the time is up, we release the pressure, take out the tongue, and let it cool for 2–3 minutes. We then peel it gently and discard the skin. We return the peeled tongue to the hot broth to keep it moist while we prepare the sauce.

For the sauce, we finely chop the onion and celery. In a heated pan, we add the oil and sauté the onion with about 50 ml of water. Once softened, we add the celery and gradually pour in another 50 ml of water. We cook under a lid until the vegetables are tender.

We slice the beef tongue and lightly brown the slices on both sides. Then we add the red pepper paste, tomato paste, red wine, olives, and minced garlic. We let everything simmer under the lid for about 10 minutes, until the sauce thickens nicely.

We sprinkle fresh parsley on top before serving. This dish pairs perfectly with creamy mashed potatoes.

If you enjoyed this Beef Tongue with Olives recipe, we invite you to also try Pork Ribs with Pepper and Beer Sauce, Beef Cheek Goulash or Chicken Wing and Leek Stew.

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