Roasted Tongue Millefeuille and Giovanni's Giardiniera

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