Recipe: Salted Tongue with Green Sauce
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted tongue | 2 kg |
| Water | As needed |
| Lemon zest | 1 |
| Bay leaves | 2 |
| Black peppercorns | 15 |
| Anchovies in oil | 3 |
| Garlic cloves | 2 |
| Fresh parsley | 120 g |
| Salted capers | 1 tablespoon |
| Egg yolks | 2 |
| White wine vinegar | 50 g |
| Stale bread | 80 g |
| Extra virgin olive oil | 150 g |
| Ground black pepper | As needed |
| Fine salt | As needed |
Instructions
-
Prepare the salted tongue:
Begin by rinsing the salted tongue thoroughly under running water. Add the bay leaves and black peppercorns, then cover the tongue completely with water. Bring it to a gentle boil, cover the pot, and cook for approximately 2–3 hours, until the tongue becomes tender and fully cooked. Ensure it remains submerged during the cooking process. -
-
Make the green sauce:
While the tongue is cooking, prepare the green sauce. Start by sieving the egg yolks into a bowl, using a fine mesh strainer. Set the yolks aside. -
Prepare the bread and aromatics:
Remove the crust from the stale bread and soak it in water for about 10 minutes, allowing it to soften. In the meantime, peel the garlic cloves and rinse the capers under cold water to remove any excess salt. Once rinsed, chop the garlic, capers, and anchovies together into a fine paste. -
Mix the sauce:
Add the finely chopped garlic, capers, and anchovies to the egg yolks. Next, squeeze out the excess water from the soaked bread and add it to the bowl. Chop the fresh parsley into fine pieces, ensuring it’s washed and dried properly, and mix it into the bowl as well. Season with salt and black pepper to taste. Stir everything thoroughly until the mixture is well combined, then drizzle in the extra virgin olive oil, stirring to form a smooth sauce. Set the sauce aside to rest. -
Finish the tongue:
Once the tongue has finished cooking, remove it from the pot and let it cool slightly. Use a sharp knife to carefully remove the grey, outer layer of the tongue. After peeling away the tough exterior, slice the tongue into thin, even slices. -
Serve:
Arrange the sliced salted tongue on a platter, and generously spoon the freshly made green sauce over the top. The dish is now ready to be served, a perfect combination of tender, flavorful tongue and zesty, herbaceous green sauce.
Tips for the Best Results:
- For a richer green sauce, consider adding a dash more olive oil to create a smoother texture.
- The salted tongue can be made ahead of time and kept in the refrigerator, allowing the flavors to deepen. When ready to serve, simply reheat it gently.
- If you prefer a slightly spicier kick in the green sauce, feel free to add a pinch of chili flakes.
Enjoy this delicious, savory dish that brings together the deep flavors of salted tongue with the vibrant freshness of the homemade green sauce. A perfect addition to any family gathering or festive meal.
