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Tongue with green sauce
Region: Friuli-Venezia Giulia
Ingredients
1 calf tongue weighing approximately 800 g,
2 anchovies in salt,
1 sprig of chopped parsley,
25 g of breadcrumbs,
the yolk of a boiled egg,
1 clove of garlic,
4 tablespoons of vinegar,
3 tablespoons extra virgin olive oil,
salt,
pepper.
![](https://www.de-gusto.it/ricette/immagini/80/80/C/be23ba5c1a91f7f05a5c4f97567a6c26/1600206135_secondi-di-carne_.png)
Tongue is a part of the beef that perhaps less meets the consumer’s taste. It is a particularly tender cut rich in protein and fat. The tongue can be simply boiled or served brackish, with a more complex preparation and a more accentuated taste.
Preparing
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