Cured tongue with green sauce
- Lactose Free
- Energy Kcal 1234
- Carbohydrates g 16
- of which sugars g 2.6
- Protein g 73.3
- Fats g 97.5
- of which saturated fat g 31.09
- Fiber g 3
- Cholesterol mg 399
- Sodium mg 798
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 2 h
- Serving: 4
- Cost: Low
- Note + 3 hours of soaking
PRESENTATION
Pickled beef tongue, also known as "lingua salmistrata," is a classic from the Veneto region that really captures the rich food traditions of Northern Italy. And look, this dish has been loved for centuries, using traditional pickling methods to keep the tongue tender and super tasty. The salting and slow-cooking process does wonders for the texture—making each bite both moist and delicious. Historically, it wasn’t exactly for everyone—gracing the tables of nobles as one of the most prized parts of the animal.
Today, it’s pretty much enjoyed by many throughout Veneto, especially at family gatherings, bringing back those flavors everyone loves. There’s something special about how this preservation technique not only keeps the meat fresh but also gives it a rich, tender bite that's memorable. And the sauce? The green sauce recipe, called "bagnetto verde," is used in Northern Italy to enhance boiled meats.
This bright, herb-packed sauce, mostly made from parsley, garlic, and capers, offers a tangy kick and loads of fresh, aromatic flavors. Really really amazing. Some in Veneto add a touch of hard-boiled egg or anchovy, depending on local tastes. The main thing, though, is that it’s always bold and seriously enhances the taste of the tongue.
The contrast between the tender, salty beef tongue and the punchy, fresh green sauce makes every bite exciting. Truthfully, this dish is about taking something simple and traditional—like learning how to pickle tongue—and pairing it with a homemade sauce rich in history. Whenever people gather to enjoy beef tongue with this sauce, it’s like a nod to the old Veneto kitchens and the enduring flavors that have been passed down through generations. Really, it’s something special.
You might also like:
INGREDIENTS
- Ingredients for the tongue
- Beef tongue 2.7 lbs (1.2 kg)
- Water to taste
- Lemon peel 1
- Bay leaves 2 leaves
- Ground black pepper 15
- for the green sauce
- Anchovies in oil 3 fillets
- Garlic 2 cloves
- Parsley 2 cups (120 g)
- Salted capers 1 spoonful
- Egg yolks 2
- White wine vinegar 3 tbsp (50 g)
- Stale bread 1 ⅓ cup (80 g) - crumb
- Extra virgin olive oil 0.7 cup (150 g)
- Black pepper to taste
- Fine salt to taste
How to prepare Cured tongue with green sauce
To prepare cured tongue, first rinse it under running water 1 and then soak it for 2-3 hours. After this time, place the tongue in a high-sided pan, add all the aromas: lemon zest 2, bay leaf, and peppercorns, and then cover it completely with water 3.
Cook with the lid 4 for 2 hours from boiling, letting it simmer. Meanwhile, prepare the green sauce. Put some water in a pot, immerse the eggs 5 which must be covered with water and cook them for about 8-9 minutes. Then let them cool for a moment before peeling them 6.
Strain the yolks into a bowl through a sieve 7. Then remove the crust from the bread 8 and cut the crumb into pieces that you will pour into a bowl along with the wine vinegar 8. Let it soak for about ten minutes. Meanwhile, peel the garlic and desalinate the capers by rinsing them repeatedly under running water, then chop garlic, capers, and anchovies together 9.
In the bowl with the yolks, add the chopped aromas and the squeezed bread 10. Finely chop the parsley leaves, well washed and dried 11, and add them to the mixture 12.
Salt, pepper, and mix thoroughly, finally dress with extra virgin olive oil 13. The sauce is ready 14, set it aside. Once the cooking time of the tongue is over, drain it 15,
let it cool and cut the superficial gray layer with a knife 16 and peel it off with your hands 17. Once this outer part is removed, you can thinly slice the tongue 18.
Arrange the slices on a tray 19 and cover them with green sauce 20. The cured tongue is ready to be served 21.