Pan Veal Tongue Recipe

Necessary products:

• 1 veal tongue
• 6 tbsp. beef tallow
• 1/2 cup white wine
• 2 cloves of garlic, minced
• Fresh herbs: parsley, thyme
• Salt and pepper to taste
• For garnish: green beans and peppers

Method of preparation:

1. Language Preparation:

   • Boil the beef tongue in salted water until tender (about 2-3 hours).
   • Once cool, peel and cut into medium-thick slices.

2. Pan Cooking:

   • Fry the slices of tongue in oil until golden on both sides.
   • Add the garlic and fry briefly.

3. Deglazing:

   • Add the white wine to the pan and allow to reduce for a few minutes.
   • Add the chopped herbs and stir.

4. Garnish:

   • Serve with steamed green beans and chopped peppers.

5. Serving:

   • Serve the tongue with the aromatic sauce from the pan.