Boil the tongue for about 15 minutes and remove the skin.
In a saucepan, brown the tongue with the Soffritto and glaze it with red wine.
Braise and cook with vegetable broth and some tomato paste.
Blend and pulverize the parsley.
Cut the tongue as desired and place it in the center of the disc.
Garnish with drops of saffron cream and the parsley powder.
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