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Ingredientes
- 1 x calf"s tongue boiled 40 min, and peeled
- 1 1/2 lb beef brisket
- 2 x beef cheeks
- 3 quart Brodo (see recipe)
- 1 lb blood sausage
- 1 lb cotecchino sausage
- 1 x capon quartered
- 4 Tbsp. red wine vinegar
- 1 bn Italian parsley leaves picked from the stems
- 2 x salt-packed anchovies headed, gutted, and rinsed
- 1 Tbsp. salt-packed capers rinsed, liquid removed
- 1 x hard-boiled egg roughly minced
- 4 x cornichons
- 2 Tbsp. white wine vinegar
- 1 tsp salt Freshly-grnd black pepper to taste
- 1 x recipe Friggone (see recipe)
Direcciones
- Place the tongue, beef brisket and beef cheeks in a large soup pot, cover with cool brodo, add in the vinegar and bring to a boil. Lower heat to a high simmer and cook for 45 min.
- Add in the sausages and the capon and bring to a boil, lower the heat to a high simmer and cook covered for 30 min, replenishing with water as necessary to keep all meat covered.
- To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt and pepper in the food processor and blend till smooth, about 1 minute.
- Remove the meat from the broth and serve some of the broth, the salsa verde and Friggone.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 1446 | |
| Calories from Fat 975 | 67% |
| Total Fat 108.23g | 135% |
| Saturated Fat 35.8g | 143% |
| Trans Fat 0.0g | |
| Cholesterol 517mg | 172% |
| Sodium 1620mg | 68% |
| Potassium 1214mg | 35% |
| Total Carbs 1.62g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.55g | 1% |
| Protein 107.77g | 172% |
