Recipe for making salmistrato language purchased ready, with jelly, pickled capers, boiled carrots, pickled cucumbers and a glass of madeira or dry marsala.
Ingredients for 4 people
- 8 slices of salmistrato language purchased ready (400 g approx.)
- 1 tablet for instant jelly (dose for 1/2 liter)
- 2 boiled carrots (1 cut into strips and the other on wheels)
- 50 g of pickled cucumbers (half cut into strips and half on wheels)
- 1 tablespoon of pickled capers
- 1 glass of madeira or dry marsala
How to prepare jelly-salted tongue
Melt the instant gelatin in half a liter of water and bring it to a boil.
Add the madeira or marsala, then pour the marsala jelly into a container and let it cool, but do not solidify.
Refrigerate the serving dish and allow it to cool, then spread a thin layer of gelatin on it and put it back in the refrigerator.
Roll the slices of tongue around strips of carrots and cucumbers and when the jelly has solidified remove the dish from the refrigerator and arrange the rolls of tongue, then decorate them with cucumbers, carrot on wheels and capers.
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Pour the remaining jelly over it, put back in the refrigerator and let cool half an hour before serving.
