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Beef tongue carpaccio

Beef tongue in carpaccio: the cooked recipe

Italian cuisine has always been a flagship that stands out all over the world, thanks to a huge variety of typical and local recipes, it manages to bring to the table alternative dishes coming from true rural reality, often revisited in a more modern key. Beef tongue is a clear example of how taste and simplicity can be perfectly combined to create a more refined cuisine.

The beef tongue is part of the famous "waste pieces" of the bovine, even if, among all the offal, it is the richest in fat and - perhaps - tasty, which is always present in the classic mixed boiled meat; where it is combined with parsley-based green sauce: we know that boiled meat rhymes with parsley.

How is beef tongue cooked?

A very important thing to remember is that before using it to prepare tasty recipes, the tongue must be carefully cleaned with a few simple steps; just place it on a cutting board and remove the glands and fat, place it in a bowl and rinse under plenty of running water. Once this first process is finished, transfer to a bowl and leave to soak in cold water for at least 2 hours. Remember, however, to change the water several times while waiting.

Once cleaned, we have many methods available to enjoy it; stuffed, boiled, sliced, roasted or pan-fried, in short, the versatility of the tongue is truly surprising. Perfect for a quick gourmet sandwich, a light lunch or an important dinner that recalls tradition and family: this ingredient lends itself to many solutions, one tastier than the other.

As often happens with offal, cooking times in some preparations tend to be very long, for this reason a valid ally is the pressure cooker which reduces cooking times and thus obtains the cut of meat ready for the official recipe. In this regard, today we want to offer you a dish that tastes like family but also summer: the - rigorously - cooked tongue carpaccio!

Tasty tongue carpaccio recipe

Tongue carpaccio ingredients

  • 1 beef tongue (approximately 1.2 kg)
  • 500 g of meat broth
  • 250 g of cream
  • 3 shallots
  • 1 stick of celery
  • 1 carrot
  • 1 yellow potato
  • 1 salsify, Jerusalem artichoke or artichoke
  • 1 onion
  • EVO oil to taste
  • white wine to taste

Beef tongue carpaccio procedure

After having previously cleaned and washed it. Let the beef tongue boil for at least 2 hours, if we want to halve the time we use the pressure cooker, at the end of cooking drain, peel and let cool.

Let's prepare the base of the dish. In a pan, fry the carrot, celery and onion in a little oil, after having peeled and cut them into chunks. We now peel the potato, salsify, Jerusalem artichoke or artichoke (depending on which vegetable we have chosen for the recipe) and cut everything into irregular pieces.

We put everything on the heat, stew the vegetables and add from time to time with the white wine and the meat broth, until we create a rather thick puree. Blend everything to obtain a velvety and compact cream.

The last preparation is that of the sauce, we toast a shallot on the griddle, add it to the pan with some cream and half a glass of white wine, mix and let it evaporate until it becomes nice and thick.

Let's plate it up! Cut the tongue into fine slices and place on the bed made with the puree and accompany with the cream-based sauce. A more unique than rare goodness.