Ox tongue, green bagnetto and vinegar bell pepper sauce | Giuseppe Iannotti

Ingredients for 6 people

For the tongue

• 1 kg. coarse salt
• 1 ox tongue
• 1 onion
• 2 celery ribs
• 1 carrot
• Thyme
• 2 cloves of garlic
• 7 juniper berries
• Mustard seeds
• Cocoa butter

For the bell pepper sauce

• 2 bell peppers
• Apple cider vinegar to taste

Other ingredients

• Freeze-dried green bath
• Bamboo salt
• Fennel seed
• Dill

Procedure

Wash the tongue and put it in salt for 2 days; afterwards put it under running water for a whole day finally place in a vacuum with all the herbs and cook in the rooner at 60°C for 80 hours.

Prepare the bell pepper sauce by cooking them in the oven at 220°C for 10 min; peel and blend them adding the apple cider vinegar and broth if necessary.

When the tongue is done cooking remove it from the vacuum remove the skin and portion it; blanch it in cocoa butter blending with apple cider vinegar.

Compose the dish on a wooden cutting board with the bell pepper sauce, portioned tongue, green bath, bamboo salt, fennel seed powder and dill.

Photographs are by Megueni photo