CORNED TONGUE

In the Panzano Cemetery, in a grave under a rosemary bush, lies Sir Philip Woodcock, resting in peace after a life spent in Chianti.

He and Signora Francesca, were among the first English people to settle in our town in the 1960s.
They were a pleasant, friendly couple, lovers of good food, and we all awarded them more than just honorary citizenship.
Mrs. Woodcock used to order fresh beef tongue from me, and she took time to explain her recipe for corning it in the English manner.
I liked what I heard and after I had mastered her recipe (written for me in her own hand, and saved to this day), I set about improving it. I tried everything I could think of, and compared the results with recipes from all the great chefs.

It really is true what old Ciappi, the herb seller from San Casciano, once told me when as a boy I pestered him with questions in an attempt to ferret out the secrets of his mixtures. "Better," he said, "is the enemy of good".
The Woodcocks no longer stroll around the piazza in Panzano, greeted by everyone. But the corned tongue sold in Macelleria Cecchini keeps their memory alive in our minds.
Wherever you may be now, dear friends, I hope you have the soft fragrance of rosemary, a slice of tongue and a glass of Chianti to keep you company. And I doubt if God Himself could ask for better.

Corned tongue is an ancient method of conserving this cut of meat. First we prepare a brine made with sea salt and herbs (juniper, laurel, thyme, etc.). After soaking the tongue for fifteen days, it is boiled for approximately three hours. Later, after it has cooled, it can be stored in a cool place, or in the fridge.
To follow tradition and to get the most from the taste, without being reheated, the tongue should be eaten sliced, and served with boiled potatoes seasoned with garlic, parsley, and olive oil.

And that is that.