Blood orange segments and ox tongue

Antipasto Blood Oranges

Combine the vinegar and sugar in a heavy-based, non-reactive shallow pan. Stir over a medium heat until the sugar has dissolved. Add the spices. Bring to the boil and simmer gently for 30 minutes or until the spice flavours have strengthened and the vinegar has lost its sharpness.

Meanwhile, slice the blood oranges into very thin rings and carefully add to the preserving liquid with the verjuice. Do not stir as the orange segments will break. Gently shake the pan from time to time to disperse the liquid and oranges. Simmer gently for about 30 minutes or until the liquid has become syrupy and the blood orange rinds are translucent.

Carefully pack the blood orange segments into hot sterilised jars, strain the syrup and pour into the jars. Seal and store for a minimum of a month before opening so that the flavours develop. This preserve will be at its best after six months. Eat within a year of making.

Ox Tongue

Step 1

Place the tongue, onions, celery and carrot in a large pot, cover with water and simmer for 2 hours or until the tongue is soft.

Step 2

Remove from the pot and use a sharp knife to carefully peel away the outer skin.

Step 3

Carve into slices and serve with the pickled blood oranges, a mound of mashed potato and perhaps a dollop of tangy salsa verde. It is best served as a part of a large bollito misto dish.

Step 4

Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese.