Components
Tongue of calf,
Carrot, 1
Leeks, 2
Celery, 1 sprig
Laurel, 2 leaves
Inexperienced or pink bell pepper, 1
Onion, 2
Eggs, 3
Garlic cloves, 6
Capers, 2 tablespoons
Finely chopped parsley, 2 tablespoons
Olive oil, 1 cup
Wine or apple cider vinegar, 1 cup
Salt and pepper to style
Tongue preparation
– Immerse the tongue in boiling water for 10 minutes.
– Take away the tongue from cooking and peel it, eradicating all of the pores and skin and adhesions.
– In a pot with loads of boiling water, put the carrot, leeks, onion, celery, bay leaf and coarse salt to style.
– Put the tongue within the broth and cook dinner for 2 hours
– Take away from the warmth and let the tongue cool within the broth.
For the French dressing
– Finely chop the bell pepper and onion.
– Boil the eggs for 10 minutes (hard-boiled eggs).
– Finely chop the garlic and parsley.
– Combine the oil, vinegar, chili, onion, garlic, chopped hard-boiled eggs and capers.
Presentation
– Lower the tongue into skinny slices.
– Place them in a dish, ideally glass.
– Cowl with the French dressing.
– Depart it within the fridge for a number of hours earlier than serving.
– When serving, sprinkle with chopped parsley.
