Beef tongue with pickled vegetables

Beef tongue with pickled vegetables
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

600 g Giardiniera all’Emiliana (Pickled Vegetables) - WO3

90 g Pesto di Senape - Mustard seeds & leafs pesto - KK7

Other Ingredients

Salt

600 g Beef tongue

Cook the beef tongue sous vide at low temperature (82°) for 18 hours and then blast chill. Slice the tongue and arrange on a dish. Add the pickled vegetables and season the tongue with mustard pesto.
Twitter

Discover the Menù products in this recipe:

Pesto di Senape - Mustard seeds & leafs pesto
Gluten-free

Pesto di Senape - Mustard seeds & leafs pesto

Mediterranean Sauces
Giardiniera all’Emiliana (Pickled Vegetables)
Gluten-free

Giardiniera all’Emiliana (Pickled Vegetables)

Prepared Vegetables