Veal Tongue with Piedmontese Green Sauce (Bagnet verd piemunteis) is a traditional dish from the province of Cuneo, which I have always eaten since I was little. Try it and I’m sure you’ll love it too.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian Regional
Ingredients
- 1.32 lbs beef tongue
- 1 Carrot
- 1 Onion
- 1 Celery stalk
- 1 bunch Parsley (about 1.8 oz)
- 1.8 oz bread crumbs
- 4 hard-boiled egg yolks
- 4 tablespoons white wine vinegar
- 3.5 oz Cherry tomatoes (about 3 small tomatoes)
- 1 small bell pepper
- 4 pinches fine salt
- 5 oz olive oil
- 1 clove Garlic (optional)
Preparation
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Rinse the tongue thoroughly under cold running water, scrubbing it.
Place it in a pot with plenty of water, to which you’ve added an onion, a carrot, and a celery stalk (these are for flavoring the tongue).
Bring to a boil, lower the heat, and cook covered for about 90/120 minutes.
Drain the tongue from the cooking water, slice it, and place it on a serving dish.
For the sauce preparation, follow the quantities and procedure you find here.
Suggestions/tips
You can speed up the preparation by buying pre-cooked tongue at the supermarket deli counter.
When preparing the sauce, do not use extra virgin olive oil as the taste would be too strong.
If you enjoyed the Veal Tongue with Piedmontese Green Sauce (Bagnet verd piemunteis), see below how to prepare the sauce:
Take a look also at other recipes with Veal Tongue:
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