Recipe Overview
Slow-simmered beef tongue, julienned and wrapped in romaine lettuce with Tuscan vegetable relish and parsley pesto by Chef David Giani.
Chef Notes
Peel the tongue while warm, then chill before cutting a neat julienne. Dry blanched romaine leaves thoroughly before wrapping.
Connected Experience
A Tuscan nose-to-tail secondo combining slow-simmered beef tongue with freshly prepared relish, parsley pesto and blanched romaine leaves.
Ingredients
Base recipe = 6 servings. Minimum production = 6 servings.
Whole Beef Tongue — 1200 g · simmer, peel warm, cool and julienne
Fresh Bay Leaves — 4 each · for simmering
Carrots — 300 g · for broth and relish
Red Onion — 300 g · for broth and relish
Celery — 240 g · for broth and relish
Garlic — 12 g · about 4 cloves, blanched for pesto
Extra Virgin Olive Oil — 240 ml · plus extra as needed
Italian Parsley — 60 g · for pesto and relish
Dried Arbor Pepper — 2 g · or similar dried chili
Romaine Lettuce Leaves — 180 g · blanched leaves for wrapping
Red Wine Vinegar — 60 ml · for Tuscan relish
Sea Salt — to taste · to taste, not quantified
Black Pepper — to taste · to taste, freshly ground
Preparation
Planning timing: 65 active prep min · 180 passive simmer min · 180 cook elapsed min · 12 plating min · 15 cleanup min.
- Place beef tongue with roughly chopped onion, celery, carrots and bay leaves in a pot. Cover with cold water, bring to a boil, then gently simmer covered about 3 hours, until tender.
- Remove tongue; while still warm enough to handle, peel off tough skin. Cool completely, then slice into fine julienne strips.
- Prepare Tuscan relish: finely chop portions of red onion, celery, carrots, parsley and dried arbor pepper; season with salt and pepper, add red wine vinegar and refrigerate to marinate about 20 minutes. Fold in olive oil before serving.
- Prepare parsley pesto: blanch garlic until soft, blend with parsley leaves and olive oil to a smooth green pesto; season.
- Blanch whole romaine leaves briefly in salted water, immediately chill in ice water, drain and pat thoroughly dry.
- Spread each leaf with a thin layer of parsley pesto; add julienned tongue and roll to enclose the filling.
- Spoon Tuscan relish on each plate, arrange wrapped tongue over it, add a little olive oil and garnish with parsley or chili if desired.
Service Suggestions
Plate over Tuscan relish, with the lettuce rolls neatly cut or arranged whole. Serve pesto and relish fresh.
Dietary / HACCP Notes
Cook tongue until tender and use safe chilling procedures for cooked meat. Keep refrigerated relish and pesto cold until service. Allergen status depends on ingredient sourcing and cross-contact.
Nutrition (per serving, estimate)
| Calories | ~390 kcal |
| Protein | ~36 g |
| Carbohydrates | ~8 g |
| Fat | ~24 g |
| Fiber | Not calculated |
| Cholesterol | Not calculated |
| Sodium | Varies by salt |