Seitan bread, veal tongue, hazelnuts and capers
Cook the veal tongue in plenty of hot water with the carrot, celery, onion, garlic, white pepper, bay leaf and salt for about 40 minutes. Drain away t [...]
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Ingredients
- 500 g of weak flour
- 300 g of water
- 1 veal tongue
- 12 salted capers
- 120 g of hazelnut paste
- 80 g lamb's lettuce
- 1 carrot
- 1 stick of celery
- 1 onion
- 1 clove of garlic
- 4 white peppercorns
- ½ a bay leaf
- 8 g of salt
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