Ingredients with Measurements:
- 1 lb. ox tongue
- 1 sheet puff pastry, thawed
- 4 slices prosciutto, thinly sliced
- 1/2 cup grated Asiago cheese
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Boil the ox tongue in a pot of water for 2-3 hours until tender. Remove from the pot and let cool.
c. Once cooled, remove the skin and slice the ox tongue thinly.
d. Roll out the puff pastry on a lightly floured surface to a rectangle shape.
e. Place the sliced ox tongue on top of the puff pastry, leaving a 1-inch border around the edges.
f. Layer the prosciutto slices on top of the ox tongue.
g. Sprinkle the grated Asiago cheese on top of the prosciutto.
h. Season with salt and pepper to taste.
i. Brush the beaten egg on the edges of the puff pastry.
j. Fold the edges of the puff pastry over the filling, pressing gently to seal.
k. Transfer the pastry to a baking sheet lined with parchment paper.
l. Brush the top of the pastry with the remaining beaten egg.
m. Bake for 20-25 minutes until golden brown.
n. Let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours for boiling the ox tongue, 20-25 minutes for baking the pastry
5. Temperature:
- Preheat the oven to 400°F.
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 27g
- Protein: 22g
Substitutions for ingredients:
- Instead of ox tongue, you can use roast beef or corned beef.
- Instead of prosciutto, you can use bacon or ham.
- Instead of Asiago cheese, you can use Parmesan or Gouda cheese.
Variations:
- Add sliced mushrooms or caramelized onions to the filling.
- Use different types of cheese such as cheddar, blue cheese, or feta.
- Add herbs such as thyme, rosemary, or parsley to the filling.
Tips and tricks:
- Make sure to remove the skin from the ox tongue before slicing.
- Don't overfill the pastry to prevent it from bursting while baking.
- Let the pastry cool for a few minutes before slicing to prevent the filling from oozing out.
Storage instructions:
- Store any leftover pastry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pastry in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the pastry on a platter with a side salad or roasted vegetables.
Garnishes:
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables such as carrots, Brussels sprouts, or sweet potatoes.
- Side salad with mixed greens, cherry tomatoes, and balsamic vinaigrette.
Troubleshooting advice:
- If the pastry is not golden brown after 20-25 minutes, bake for an additional 5-10 minutes until fully cooked.
Food safety advice:
- Make sure to cook the ox tongue thoroughly to prevent any foodborne illnesses.
Food history:
- Ox tongue has been a popular ingredient in European cuisine for centuries, often used in dishes such as brawn or aspic.
Flavor profiles:
- The pastry has a savory and meaty flavor from the ox tongue and prosciutto, with a nutty and salty taste from the Asiago cheese.
Serving suggestions:
- Serve the pastry as an appetizer or as a main course with a side dish.
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