VinagretTa Language

Ingredients:

1 median tongue
2 hard Eggs
6 baby carrots, boiled
3 tbsp. of Mustard
11 tbsp. of olive oil
2 tbsp. of balsamic Vinegar
3 tsps. dill
2 garlic cloves minced

Salt | Pepper | Bay leaf

Preparation:
Cook the tongue in a pressure cooking with salt and bay leaf for an hour.
Lets cool it, peel it and bring it to the refrigerator.
Mix the eggs with the dill, the garlic and the carrots well minced. Mix together the ingredients with mustard, salt and pepper, add the oil and vinegar.
Cover the tongue with the preparation and put in the refrigerator.
Eat cooooooooold.


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