The Veal Tongue with Piemontese Green Sauce (Bagnet verd piemunteis) is a typical dish from the province of Cuneo that I’ve been eating since I was a child. Try it, and I’m sure you’ll love it too.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian Regional
Ingredients
- 1.3 lbs veal 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 tbsp 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 well 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 used to give flavor to 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 doses and procedure you find here.
Tips/Advice
You can speed up the preparation by purchasing the tongue already prepared at the supermarket’s deli counter.
Do not use extra virgin olive oil in the preparation of the green sauce, as the taste would be too strong.
If you enjoyed the Veal Tongue with Piemontese Green Sauce (Bagnet verd piemunteis), see below how to prepare the green sauce:
Also check out other recipes with Veal Tongue:
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