Presentazione
(Artusi recipes no. 114, 336, 119)
Ingredienti
For the bread loaf (1 loaf x 900g):
500g ancient grain flour
250g water
120g butter at room temperature
75g yeast starter
20g fresh brewer’s yeast
20g honey
10g sweet salt from Cervia
1 beef tongue
1 carrot
1 celery stick
1 onion
2 laurel leaves
Water as required
1 bunch of fresh parsley
30g Salina salted capers
100g Extra Virgin Olive oil
50g anchovies in oil
1/2 garlic clove without the bud
20g vinegar
500g ancient grain flour
250g water
120g butter at room temperature
75g yeast starter
20g fresh brewer’s yeast
20g honey
10g sweet salt from Cervia
1 beef tongue
1 carrot
1 celery stick
1 onion
2 laurel leaves
Water as required
Sweet salt from Cervia to taste
For the green sauce:1 bunch of fresh parsley
30g Salina salted capers
100g Extra Virgin Olive oil
50g anchovies in oil
1/2 garlic clove without the bud
20g vinegar
Juice of one wedge of lemon
Preparazione
For the bread loaf (1 loaf x 900g):
Sweet salt from Cervia to taste
Put the ingredients into cold water and bring to the boil. Cook over a low heat for five hours. Peel the tongue before
it cools down. Brown the tongue in a pan with chopped ham, celery, carrot, onion and parsley. Add the tongue stock.
After one hour, remove from the heat. Once cooled, slice the tongue thinly
For the green sauce:
Sandwich composition:
Butter two slices of the bread loaf and brown on the griddle. Spread a tablespoon of green sauce; add some wild herbs, dress with salt and extra virgin olive oil. Add a generous amount of tongue slices. To finish, add a handful of fermented red cabbage and top with the second slice of bread. Cut diagonally in half and serve.
Sweet salt from Cervia to taste
Put the ingredients into cold water and bring to the boil. Cook over a low heat for five hours. Peel the tongue before
it cools down. Brown the tongue in a pan with chopped ham, celery, carrot, onion and parsley. Add the tongue stock.
After one hour, remove from the heat. Once cooled, slice the tongue thinly
For the green sauce:
Put all the ingredients together and, using an immersion blender, make a smooth and slightly creamy sauce.
Sandwich composition:
Butter two slices of the bread loaf and brown on the griddle. Spread a tablespoon of green sauce; add some wild herbs, dress with salt and extra virgin olive oil. Add a generous amount of tongue slices. To finish, add a handful of fermented red cabbage and top with the second slice of bread. Cut diagonally in half and serve.
