Serves 4


Beef Tongue 

1kg of beef tongue 

50g sugar 

50g salt 

Extra virgin olive oil 



1 celery stick

2 carrots 

1 onion 

½ tomato 

2 bay leaves 

1 bouquet garni in cheesecloth consisting of 2 bay leaves, some of the stalks of parsley, peppercorns, 1 small piece of cinnamon, 1 grated nutmeg, a few juniper berries and cloves. 



500g red shrimp 

2 drops of mandarin essence 

Extra virgin olive oil 

Salt and pepper 



1kg mandarin 

200g of liquid sugar 

5 g xanthan gum 

500g white sugar


To serve

Leek sprouts



Beef Tongue 

Massage the tongue with salt and sugar and let it marinate in the fridge for 24 hours. 



Peel and chop the celery, carrots, onion, tomato. Put everything in a pot, add the bouquet garni, cover with water and simmer for about 40 minutes. 

Wash the tongue under running water and put it in a vacuum bag with the bouillon. Cook the tongue at 80°C for 5 hours. Drain it, take the skin off and cut into 2 cm thick slices. 

In a hot pan sauté both sides of the tongue slices with a little oil, drain and keep warm. 



Shell the shrimps, remove the head and the black wire to the intestine. Toss in a bowl with 1 drop of oil, the essence of tangerine and 1 pinch of salt and pepper. 



Peel the mandarins, centrifuge and transfer to a Termomix at 36°C with the sugar and xanthan gum so as to achieve the consistency of a gel. With the zest prepare candies by boiling in water 3 times, changing the water every time, and cook finally with the white sugar, until the sugar dissolves. 


To serve

Distribute the mandarin gel on the serving plates. Add the candied peel and tongue. Arrange the shrimp, season and garnish with leek sprouts. 


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