Ingredients

  • Manitoba flour 350 gr
  • Water 150 gr
  • Brewer’s yeast 25 gr

  • For buns:

  • Biga
  • Flour 600 gr
  • Water 225 gr
  • Organic Extra Virgin
  • Olive Oil 150 gr
  • Sugar 80 gr
  • Salt 15 gr
  • Sesame At will

  • For the filling:

  • Tongue n. 1
  • Scented salt At will
  • Tomato q.s.
  • Mixed salad q.s.
  • Onion q.s.

  • For the green sauce:

  • Yolks 60 g
  • Organic Extra Virgin
  • Olive Oil q.s.
  • Seed oil q.s.
  • Vinegar q.s.
  • Salt q.s.
  • Garlic and parsley compote q.s.

Procedure

  1. Start by kneading the biga and let it double in volume.
  2. Then proceed with making the dough and let it rise;
  3. Break the dough into buns and give the desired shape;
  4. Let the buns rise and brush the surface with egg; add sesame if desired;
  5. Bake the buns at 160 degrees until golden brown;
  6. Meanwhile, bake the tongue at an internal temperature of 65 degrees, with the oven chamber at 70 degrees for 4 hours, using the steamer.
  7. Meanwhile, proceed with the preparation of the mayonnaise and add the garlic and parsley mixture;
  8. Cool the tongue, then clean and portion it; Smash the sandwiches and heat them.
  9. Add salsa verde, thin slices of warmed tongue, tomato, onions and misticanza to taste.

EXTRA VIRGIN OLIVE OIL PAIRING

You can use an oil for both biga and light mayonnaise such as evo Tonda iblea (Sicilia Ragusa) with medium intense fruity green type (herbs) with hints of artichoke and tomato. Bitter notes of medium intensity legger, medium spiciness, herbaceous aftertaste of artichoke and tomato. Green color with yellow highlights. Use Delicate dishes, raw and cooked vegetables, vegetable and legume soups, wild salads grilled white meat, both traditional country and seafood.