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Veal tongue with parsley sauce from Piedmont

Veal tongue with parsley sauce

The origin of the recipe for veal tongue with parsley sauce is from the Piedmont region of Northern Italy. In Turin they call this sauce Bagnet verd, and its better known name is Salsa verde. The history of this sauce began somewhere in the Middle Ages, and today there are many variations and proportions in different family recipes.


  • 1 veal tongue
  • 2 liters of water
  • 1 carrot
  • 1 celery root
  • 1 onion
  • 1 bay leaf
  • 6-7 grains of pepper
  • salt to taste

For Bagnet verd sauce:

  • 120 g parsley leaves
  • 100 g extra virgin olive oil
  • 50 g white vinegar
  • 60 g capers
  • 8 fillets of anchovy
  • 15 g green celery leaves


Prepare broth by placing celery, carrots and onions in cold water. Add bay leaf, pepper and salt. Rinse plenty the veal tongue with cold water and simmer in the broth for an hour and a half. When the tongue is cooked, remove it from the pot and peel it off.

While the tongue is cooking on the fire, you will be able to cook the sauce. For this purpose, put in a blender parsley, olive oil, vinegar, capers, anchovy fillets and celery leaves and blend.

Cut the cooked veal tongue into thick slices and fry it briefly in a little olive oil and butter.

Serve by placing a piece of hot tongue on the plate, place a little green sauce on it and garnish with some fresh green leaves. They are suitable: lettuce, sprouts, arugula, purslane and even mint. Sprinkle with a few drops of reduced balsamic vinegar.

The dish is extremely fine and rich, suitable for starters or mains.

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