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