Cured Tongue with Green Sauce

Cured tongue is a traditional Piedmontese dish, very tasty and generally served cold as an appetizer. It may require some time because the tongue needs to be first cured and then cooked. Accompanied by the green sauce, it creates a very pleasant contrast of flavors. Here is the recipe:

Ingredients

For the tongue:

• 1 cured veal tongue
• 1 carrot
• 1 onion
• 1 stalk of celery
• Some bay leaves
• Black peppercorns

For the green sauce:

• 1 bunch of parsley
• 2 salted anchovies
• 1 clove of garlic
• 1 hard-boiled egg yolk
• Pickled capers
• Extra virgin olive oil
• White wine vinegar
• Salt
• Black pepper

Preparation

For the tongue:

1. Place the tongue in a sufficiently large pot and cover it with cold water. Add the carrot, onion, celery, bay leaves, and a handful of black peppercorns.
2. Bring to a boil and let simmer for about 2-3 hours, until the tongue becomes tender.
3. Drain it and, while it’s still hot, remove the outer skin (this will be easier when the tongue is warm).
4. Let the tongue cool completely before slicing it into thin slices.

For the green sauce:

1. Finely chop the parsley, anchovies, garlic, hard-boiled egg yolk, and capers.
2. Transfer the mixture to a bowl and gradually add extra virgin olive oil until you reach a soft and homogeneous consistency.
3. Season with a pinch of salt, pepper, and a bit of white wine vinegar for a slight tangy taste.

To serve, arrange the slices of cured tongue on a plate and place a generous amount of green sauce next to it. It can be decorated with additional capers or fresh herbs for a touch of color and flavor.

Curiosity

The cured tongue may seem intimidating at first sight, but it is highly appreciated in haute cuisine for its texture and delicate flavor. The Italian green sauce is a cold sauce that, thanks to its freshness from parsley and the acidity from vinegar, beautifully contrasts the richness of the tongue.