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
Steps
- 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
Ricette correlate
Chicken Kebab, Garda Olives, Luciana's Giardiniera
Schorching Sun and adventurous walks at the foot of the ancient pyramids. The postcard from the uncles brings us to the discovery of the Ancient Egypt
That's how Morgan takes ispiration for this recipe.
A unique and well balance dish, rich of colours and flavours where The Luciana's Giardiniera find her ideal spot!
Ravioli with Pumpkin, Pink pickled onions and crispy bacon
Questa ricetta è una dedica a tutte le donne, perché con gusto si prendano cura della propria salute. Nel mese per la prevenzione contro il tumore al seno, vogliamo anche noi de La Giardiniera ribadire il nostro impegno, sostenendo questa nobile causa
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