{"id":742,"date":"2020-12-02T16:57:26","date_gmt":"2020-12-02T16:57:26","guid":{"rendered":"https:\/\/btaly.it\/uncategorized\/boiled-and-seared-veal-tongue-with-btaly-t-q-i-p-salsa-bagnetto-verde\/"},"modified":"2021-04-08T09:15:00","modified_gmt":"2021-04-08T09:15:00","slug":"boiled-and-seared-veal-tongue-with-btaly-t-q-i-p-salsa-bagnetto-verde","status":"publish","type":"post","link":"https:\/\/btaly.it\/en\/recipes\/boiled-and-seared-veal-tongue-with-btaly-t-q-i-p-salsa-bagnetto-verde\/","title":{"rendered":"Boiled and seared veal tongue with Btaly T.q.I.P Salsa Bagnetto Verde"},"content":{"rendered":"<p>Recipe<br \/>\nIngredients serving 6 people:<\/p>\n<ul>\n<li>1 jar of Btaly T.q.I.P Salsa Bagnetto Verde<\/li>\n<li>1 kg fresh veal tongue<\/li>\n<li>1 carrot<\/li>\n<li>1 celery stalk<\/li>\n<li>1 onion<\/li>\n<\/ul>\n<p>Praparation:<br \/>\nIn a saucepan put clean celery, carrot cut in pieces and onion cut in half previously toasted, this gives more aromas and a better color at the broth.<br \/>\nAdd the veal tongue and cover with cold water.<\/p>\n<p>Cook for about 1 h since it start to boil. Drain the tongue and cool for 30 minutes. At this point we have to skin and cut it in slice of 5&#215;5 cm, 3 cm thick.<\/p>\n<p>Warm the pan with a teaspoon of oil and sear it 30 seconds per side.<\/p>\n<p>Plate the tongue next to Btaly T.q.I.P. Salsa Bagnetto Verde and decore with oil and parsley.<\/p>\n<p>Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Ingredients serving 6 people: 1 jar of Btaly T.q.I.P Salsa Bagnetto Verde 1 kg fresh veal tongue 1 carrot 1 celery stalk 1 onion Praparation: In a saucepan put clean celery, carrot cut in pieces and onion cut in half previously toasted, this gives more aromas and a better color at the broth. Add [&#8230;]\n","protected":false},"author":1,"featured_media":953,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[187],"tags":[770,784,794,767,787],"class_list":["post-742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-btaly","tag-federico-ferraro-en","tag-green-bagnetto","tag-recipes","tag-tqip"],"_links":{"self":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/comments?post=742"}],"version-history":[{"count":0,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/posts\/742\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media\/953"}],"wp:attachment":[{"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/media?parent=742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/categories?post=742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/btaly.it\/en\/wp-json\/wp\/v2\/tags?post=742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}