Roasted Tongue Millefeuille and Giovanni's Giardiniera
Who says that the millefeuille should be only a dessert? Actually it is a recipe that lends itself to a lot of dishes. Our calf tongue is an italian traditional recipe. For those who loves it here's a tasty recipe.
For those who haven't tried yet, this is the moment do it: the tenderness of the tongue and the crust fragrance is perfectly combine with the crunchiness of the Giovanni's Giardiniera.
Seeing is believing!
Ingredients per 4 persons
- Veal tongue
- 1 Celery stalk
- 1 Carrot
- 1 Onion
- La Giardiniera di Giovanni
- Fiore di Sale
- Black Pepper
Procedimento
- Prepare the fresh tongue: immerse it in a large pot with salt, an onion, a leg of celery, a carrot and a bay leaf, leaving it to cook for about 2 hours.
- Once cooked, cut the tongue into slices about 1 cm thick, then sear them in a non-stick pan for 1 minute on each side until you get a nice crust.
- Plate the mille-feuille on the plate, alternating the slices of tongue with La Giardiniera di Giovanni, being careful to put all the elements, including fruit (it will give a special touch to the dish!).
- Garnish with sprouts or wild radicchio. An aromatic and structured white wine is ideal to accompany this preparation.
Ricette correlate
Ravioli with Pumpkin, Pink pickled onions and crispy bacon
<span>This recipe is a dedication to all women, so that they take care of their health with gusto. In the month for the prevention of breast cancer, we too at La Giardiniera want to reaffirm our commitment, supporting this noble cause</span>
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