Lingua Di Vitello, Caper Leaves, Tuna Tonnato, Pangrattato Recipe

Name: Osteria Savio Volpes Lingua Di Vitello, Caper Leaves, Tuna Tonnato, Pangrattato Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 piece Veal tongue; 2 tbs Salt; 2 leaves Bay leaves; 1 tsp Peppercorns; 1 whole Onion; 200 g Canned tuna in olive oil; 100 ml Mayonnaise; 2 tbs Capers; 1 tbs Lemon juice; to taste Salt; 100 g Breadcrumbs; 50 g Parmesan cheese, grated; 2 tbs Olive oil; 1 clove Garlic, minced; 1 bunch Fresh caper leaves

Inspired by Osteria Savio Volpe

Time3h

Serves4

Indulge in our exquisite Lingua di Vitello, a tender veal tongue delicately paired with briny caper leaves, creating a perfect balance of flavors. This dish is enhanced by a rich tuna tonnato sauce that adds a creamy, savory depth, while the crunchy pangrattato provides a delightful texture. A culinary masterpiece that invites you to savor each bite.

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Ingredients

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Veal Preparation

1 piece Veal tongue

2 tbs Celtic sea salt

2 leaves Bay leaves

1 tsp Peppercorns

1 whole Onion

Tuna Sauce

7.05 oz (200 g) Canned tuna in olive oil

0.42 cup (100 ml) Mayonnaise

2 tbs Capers

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

Pangrattato

3 1/2 oz (100 g) Breadcrumbs

1 3/4 oz (50 g) Parmesan cheese, grated

2 tbs olive oil

1 clove Garlic, minced

Garnish

1 bunch Fresh caper leaves

Method

Veal Preparation

Cook the Veal Tongue

In a large pot, add water, salt, bay leaves, peppercorns, and onion. Bring to a boil. Add the veal tongue, reduce heat, and simmer for about 2-3 hours until tender. Remove from water and let cool. Peel the skin off and slice thinly.

Tuna Sauce Preparation

Make the Tuna Sauce

In a blender, combine the canned tuna, mayonnaise, capers, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Pangrattato Preparation

Prepare the Pangrattato

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in breadcrumbs and Parmesan cheese. Cook until golden brown and crispy.

Assembly

Assemble the Dish

On a serving plate, arrange the sliced veal tongue. Spoon the tuna sauce generously over the slices. Sprinkle with pangrattato and garnish with fresh caper leaves.

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