Veal Tongue with Piedmontese Green Sauce (Bagnet verd piemunteis) is a traditional dish from the province of Cuneo, which I’ve always enjoyed since I was little. Try it, and I’m sure you’ll love it too.
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Here you’ll find other Piedmontese recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Piedmont
- Seasonality: All Seasons
Ingredients
- 1.32 lbs veal tongue
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 bunch parsley (about 1.76 oz)
- 1.76 oz crumb (of bread)
- 4 egg yolks (hard-boiled)
- 4 tbsps white wine vinegar
- 3.53 oz cherry tomatoes (3 small tomatoes)
- 1 bell pepper (small)
- 4 pinches fine salt
- 5 oz olive oil
- 1 clove garlic (optional)
Preparation
Rinse the tongue well under cold running water, scrubbing it.
Place it in a pot with plenty of water, to which you have added an onion, a carrot, and a celery stalk (these are to flavor the tongue).
Bring to a boil, lower the heat, and cook with the lid on for about 90/120 minutes.
Drain the tongue from the cooking water, slice it, and place it on a serving platter.
For the preparation of the green sauce, follow the quantities and procedure you find here.
Now just distribute the green sauce over the tongue slices and enjoy!
Suggestions/Tips
Speed up the preparation by buying the tongue already prepared at the deli counter.
Do not use extra virgin olive oil in the preparation of the sauce, as the taste would be too strong.
If you liked the Veal Tongue with Piedmontese Green Sauce (Bagnet verd piemunteis), see below how to prepare the sauce:
Also take a look at other recipes with Veal Tongue:
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