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LINGUA IN SALSA VERDE( ITALIAN BEEF TONGUE WITH GREEN SAUCE )

Authentic flavors of Italian cuisine with Lingua in Salsa Verde, a traditional dish that showcases the depth and versatility of Italian cooking. This delicacy, featuring tender beef tongue paired with a vibrant green sauce, is a testament to Italy's rich culinary heritage. The beef tongue, known for its unique texture and mild flavor, is slow-cooked to perfection, resulting in a melt-in-your-mouth tenderness. Complementing this is the salsa verde, a fresh, herby sauce made with parsley, capers, and anchovies, offering a burst of bright, tangy flavors that perfectly balance the richness of the tongue. This dish is a celebration of rustic elegance, offering a complex and satisfying taste experience that is both comforting and sophisticated.

Recipe and Ingredients for 4 Guests

Ingredients

  • Beef Tongue: 1 whole (approx. 1.2 kilograms)
  • For the Salsa Verde:
    • Fresh Parsley: 1 bunch (approx. 40 grams)
    • Capers: 2 tablespoons
    • Anchovy Fillets: 4 fillets
    • Garlic: 2 cloves
    • Extra Virgin Olive Oil: 100 ml
    • White Wine Vinegar: 2 tablespoons
    • Dijon Mustard: 1 teaspoon
    • Salt and Pepper: To taste

preparation

  1. Cook the Beef Tongue: Place the tongue in a pot, cover with water, and simmer for about 3 hours until tender. Peel off the skin while still warm and slice thinly.
  2. Make the Salsa Verde: Finely chop parsley, capers, anchovies, and garlic. Mix them in a bowl with olive oil, vinegar, mustard, and season with salt and pepper.
  3. Serve: Arrange the beef tongue slices on a plate and generously spoon the salsa verde over them. Serve at room temperature.
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food cost

Estimated Costs

  • Beef Tongue: 1.2 kilograms. Approximate cost: ¥80 per kilogram. Total: ¥96.
  • Parsley: 40 grams. Approximate cost: ¥5 per 10 grams. Total: ¥20.
  • Capers: 30 grams. Approximate cost: ¥20 per 100 grams. Total: ¥6.
  • Anchovy Fillets: 4 fillets. Approximate cost: ¥25 for a small jar. Total: ¥25.
  • Garlic: 2 cloves. Approximate cost: ¥30 per kilogram (negligible for 2 cloves).
  • Extra Virgin Olive Oil: 100 ml. Approximate cost: ¥40 per 500 ml. Total: ¥8.
  • White Wine Vinegar: 30 ml. Approximate cost: ¥15 per 500 ml. Total: ¥0.9.
  • Dijon Mustard: Negligible cost (less than ¥1).

Total Cost for 4 Servings

  • Beef Tongue: ¥96
  • Parsley: ¥20
  • Capers: ¥6
  • Anchovy Fillets: ¥25
  • Garlic: ¥1 (approximated)
  • Extra Virgin Olive Oil: ¥8
  • White Wine Vinegar: ¥0.9
  • Dijon Mustard: ¥1 (approximated)

Total Ingredient Cost: ¥157.9

Cost Per Serving

Cost Per Serving = ¥157.9 / 4 = ¥39.475 ≈ ¥39.5 per serving

Wine Pairing Suggestion


For Lingua in Salsa Verde, a red wine with good acidity and tannic structure is ideal. A Barbaresco or a Barbera d'Alba, with their bright acidity and robust flavors, can beautifully complement the rich, savory notes of the beef tongue and the tangy, herby salsa verde. These wines, with their depth and complexity, can stand up to the bold flavors of the dish, making for a harmonious pairing.