Beef tongue with nut sauce
6 servings
20 minutes
Beef tongue in walnut sauce is an exquisite dish of Italian cuisine, rooted in the tradition of combining tender meat with aromatic nuts. The boiled tongue acquires a remarkable softness and rich flavor, while the walnut sauce with cilantro and garlic adds a piquant depth. Walnuts roasted to golden crispness turn into a paste mixed with natural yogurt, creating a velvety texture. Serve chilled, allowing the dish to rest for all flavor nuances to unfold. It is perfect for a festive table or as a gastronomic experiment for connoisseurs of refined cuisine. Its rich taste, harmonious combination of ingredients, and delicate consistency make it an unforgettable treat.
1
Boil the language with roots, pepper, and salt. Then place it in cold water and clean it after cooling.
- Beef tongue: 1 piece
- Root vegetables (soup roots): 1 piece
- Black peppercorns: to taste
- Salt: to taste
2
Roast the walnuts in the oven or fry them in a pan. Then crush them finely to turn them into a paste.
- Walnuts: 100 g
3
Peel the garlic and mash it using a garlic press.
- Garlic: 4 cloves
4
Chop the cilantro finely and mix it with yogurt. Also add nuts, garlic, and salt to taste.
- Cilantro: to taste
- Plain (natural) yoghurt: 250 ml
- Walnuts: 100 g
- Garlic: 4 cloves
- Salt: to taste
5
Grease a flat dish with the resulting mass and arrange the sliced pieces of tongue. Pour the remaining sauce on top.
6
The dish should be served cold and it's better to let it sit for a couple of hours.
