Cured beef tongue
with green sauce


1 Rossato cured beef tongue
2 anchovies in salt
1 chopped parsley tuft
25 gr. Breadcrumbs
1 hard-boiled egg yolk
1 garlic clove
4 spoons of vinegar
3 spoons of extra-virgin olive oil
Q.s. Salt and pepper


Put the tongue in a pot, cover it with water and boil it for about 3 hours.
Pour the vinegar into a cup, break the breadcrumbs in, let them soften for a couple of minutes, squeeze well and place in a bowl.
Finely chop the anchovies with parsley, garlic and egg yolk. Place the ingredients in the bowl and stir until the mixture is homogeneous. Add extra virgin olive oil, always stirring, until you get a sauce that is not too liquid. Season with a pinch of salt and pepper.
When the tongue is cooked, peel it still warm and slice it thinly.
Arrange it on a serving dish covering it with the sauce previously prepared.


Colli Euganei Cabernet Franc Reserve