Ingredients:

• 1 beef tongue
• 3 Certaldo red onions
• 200 gr of PGI Finocchiona
• 1 sprig of parsley
• 2 de-salted anchovies
• 20 salted capers
• 1/2 clove of garlic
• 200 gr of alpigiana (cheese)
• Salt, vinegar, pepper and spices as needed

Procedure:

Take the tongue, remove the grease and dress it; vacuum-pack with 10 g of salt per kg of meat, and 3 of sugar with spices as desired. Cook in water at 70 degrees for 24 hours; shock-freeze in water and ice and store in a refrigerator. For the green sauce, mix parsley, anchovies, garlic and capers and pass them through an extractor, adjust flavor and obtain the right density. For the onion: clean and cut it in two halves, vacuum-pack in a solution of water, sugar and vinegar in the same quantities and cook it in water at 80 degrees for 20 minutes, shock-freeze in water and ice and store in a refrigerator. For the mousse add 100 gr di PGI Finocchiona and 200 of alpigiana, whisk in a cutter until it has a frothy stiffness; for wafers, put a 2 mm PGI Finocchiona slice in a micro-wave for 20 seconds and remove excess moisture with blotting paper.

Condividi: