The original tongue

In this dish, I wanted to give new value to the traditional technique of salmi. It represents a return to the origins, in order not to forget who we were. The salmi of tongue is made with Birra Moretti Doppio Malto to increase the spiciness, adding a delicate bitter note and further enriching the notes of the meat. We pair it with the squid, cooked in oil at low temperature, which on the palate will in fact seem roasted. Its toasted note is perfectly matched by the malt nuances of the tongue, while the mayonnaise will add acidity thanks to the presence of yoghurt and mustard, which with its fat component will tie and soften the flavours and the textures on the palate. The freshness and the sweetness of the apple will clean everything, also thanks to the portulaca. Again it will be paired with a glass of Birra Moretti Doppio Malto.

Salmi of tongue with Birra Moretti Doppio Malto, squid with coffee, beer mayonnaise, granny smith apples and portulaca 

Recipe for one person

INGREDIENTS
for the salmi of tongue (doses for 2 kg)
2 kg tongue
900 g salt
70 g saltpetre
90 g sugar
5 juniper berries
2 sprigs of thyme
2 bay leaves
2 33 cl bottles of Birra Moretti La Rossa
for the squid in oil with coffee
100 g frozen squid
1 g instant coffee
50 ml sunflower seed oil
for the beer mayonnaise
100 ml beer
100 ml yoghurt
100 ml milk
10 g mustard
100 ml sunflower seed oil
salt to taste

METHOD
for the salmi of tongue
Leave all the ingredients to marinate for 10 days, then rinse the meat under running water and boil it for 2 hours in hot water. Peel the tongue and cut it in very thin slices with a slicer.

for the squid with coffee
Put the oil in a vacuum pack, add the coffee and 100 g of defrosted squid. Cook it at 70°C for 40 minutes and then it leave to cool in the vacuum pack.

for the beer mayonnaise
Bring the milk to the boil and reduce it to half, mix the beer and yoghurt, add the cooled milk and the mustard and blend the mixture creating an emulsion by slowly adding the sunflower seed oil until you obtain a soft creamy texture. Salt to taste.

for the dishing out
Season the portulaca with a drop of oil, put it on the plate, place the slices of tongue and the squid cut into large pieces. Finish with some beer mayonnaise and some thin slices of granny smith apple.