Beef tongue in green sauce

Thin slices of boiled veal tongue, tender and glossy, laid on the plate and covered with a fragrant, vibrant green sauce. The bright green of parsley blends with the savory notes of anchovies and capers, creating a fresh, tangy balance. The texture is soft and velvety, while the sauce adds liveliness and character. It is a robust yet elegant main course, often served warm or at room temperature.