Beef tongue with horseradish paste
Ingredients:
— onion, 50 g
— garlic, 2 clove
— carrot, 50 g
— cherry tomato, 100 g
— celery, 50 g
— 1 beef tongue
— water, 10 litres
— salt, 1 tablespoon
— extra virgin olive oil, 1 tablespoon
— grated horseradish, 200 g
— cream, 50 g
— wine vinegar, 1 tablespoon
— 5 bay leaves
Directions:
Cook beef tongue for 4 hours together with the garlic, celery, carrot, onion, bay leaves and salt. When it’s ready, let the tongue cool and cut to thin slices. Serve on a plate with cherry tomatoes and paste mixed from cream, wine vinegar and horseradish.
AKADEMIA ITALIA 4. episode Veneto Panettone Flora & Alessandro