Beef tongue crostini with Piedmont green sauce

Ingredients

For 1 serving

• Bread45 g
• Beef tongue50 g
• Parsley9 g
• Capers5 g
• Anchovies in oil4 g
• White wine vinegar5 ml
• Extra virgin olive oil2 teaspoons

Contains: gluten, fish, sulphites,

Method

1. Finely chop the parsley, rinsed capers and drained anchovies with a knife.
2. Stir the mixture with the oil and white wine vinegar until the green sauce is thick and glossy.
3. Cut the ready-cooked beef tongue into thin slices.
4. Toast the bread slices in a pan or on a griddle for 2–3 minutes per side, until crisp, lay the tongue on top and spoon over the green sauce.