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Tongue with green sauce
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1 calf tongue weighing approximately 800 g,
2 anchovies in salt,
1 sprig of chopped parsley,
25 g of breadcrumbs,
the yolk of a boiled egg,
1 clove of garlic,
4 tablespoons of vinegar,
3 tablespoons extra virgin olive oil,
salt,
pepper.
Introduction
Tongue is a part of the beef that perhaps less meets the consumer’s taste. It is a particularly tender cut rich in protein and fat. The tongue can be simply boiled or served brackish, with a more complex preparation and a more accentuated taste.
Preparing
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