Il Carpaccio di lingua of Il Magazzino, tavern tripperia in the heart of San Frediano

Chef Luca Cai teaches us a recipe of the truest Florentine tradition, to be made strictly at home.

The lampredotto (fourth stomach of the calf) is a gastronomic tradition of very ancient origin and it seems that it was consumed in Florence already in the 14th century.

There are many places in the city where you can taste the typical lampredotto sandwich but, for the most demanding palates, the right address is Osteria Tripperia Il Magazzino.

The Osteria Il Magazzino, in the characteristic Piazza della Passera

Owners of the restaurant Alessandro Caldini and the chef Luca Cai, a true expert in offal.
The latter wanted to give us a very easy recipe to make while staying at home: the Carpaccio di lingua!

INGREDIENTS
1 calf's tongue 0,800 klg 
mixed salad to taste, I used field herbs. 

PROCEDURE 
Boil the tongue slowly in salt-free water for 2 hours, as soon as it is ready you can skin it in cold water after 5 minutes, you will see that the skin comes off all together, let it cool, not necessarily in the fridge if you eat it during the day.

On the plate:
Prepare the bed of salad, place the tongue in as thin slices as possible season with salt, pepper, oil, lemon to picere, flakes of Pecorino or Parmesan cheese. Fantasy in Salads to Pleasure