Lingua in Salsa Verde
Tender boiled beef tongue served thinly sliced with Piedmontese bagnet verd, a punchy parsley, anchovy, and vinegar sauce.
- Prep
- 25 min
- Cook
- 135 min
- Total
- 160 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Large stockpot
- •Chef knife
- •Cutting board
- •Mixing bowl
- •Tongs
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 36 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 485 kcal
Instructions
- 1
Rinse the beef tongue thoroughly under cold running water.
- 2
Place the tongue in a large stockpot with the carrot, celery, onion, bay leaves, peppercorns, and sea salt.
- 3
Cover generously with cold water by at least five centimetres and bring to a gentle boil.
- 4
Skim any foam from the surface, reduce heat to low, and simmer covered for two hours until completely tender.
- 5
Soak the stale breadcrumb in the red wine vinegar for ten minutes, then squeeze out the excess liquid.
- 6
Finely chop the parsley, anchovies, garlic, and hard-boiled egg yolk together by hand on a board.
- 7
Transfer the chopped mixture and squeezed bread to a bowl, gradually whisking in the olive oil until spoonable.
- 8
Transfer the cooked tongue to a cutting board and peel off the thick outer white skin while still warm.
- 9
Slice the peeled tongue crosswise into neat slices roughly half a centimetre thick.
- 10
Arrange the tongue slices slightly overlapping on a serving platter and spoon the green sauce generously over them.
Chef's tips
Always peel the tongue while it is still hot from the pot, as the outer skin becomes very difficult to remove once cooled. Chop the salsa verde ingredients by hand rather than using a food processor to avoid turning the parsley bitter and pureed.
Ingredient substitutions
- stale white bread crumb → gluten-free white breadcrumbs to make the dish gluten-free
- salted anchovy fillets → anchovy fillets in olive oil, drained thoroughly
Storage
Store the sliced tongue and green sauce in separate airtight containers in the refrigerator for up to three days.
Reheating
Serve at room temperature or warm the tongue slices gently in a splash of broth before dressing with room-temperature sauce.
Common mistakes to avoid
- •Letting the tongue cool down before peeling, which makes skin removal nearly impossible without tearing the meat.
- •Pureeing the bagnet verd in a blender, which overheats the herbs and creates an oily paste instead of a rustic sauce.
- •Boiling the meat at a vigorous roll rather than maintaining a slow, steady simmer, resulting in tough meat.
Serving suggestions
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