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
- Calf Tongue
- 1 Stick of Celery
- 1 Carrot
- 1 Onion
- 1 Bay leaf
- Giovanni's Giardiniera
- Fleur de Sel
- Black Pepper
- Prepare the fresh tongue and immerse it in a large pot with salt, an onion, a stick of celery, a carrot and a bay leaf and let it cook for about two hours.
- Once cooked, cut the tongue in 1 cm slices and sear them in a non stick pan for 1 minutes per side.
- Plate the millefeuille interspersing the tongue and the Giovanni's Giardiniera
- Garnish the dish with the black pepper