Serves 4


Beef Tongue

1kgof beef tongue



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.


500gred shrimp

2 drops of mandarin essence

Extra virgin olive oil

Salt and pepper



200gof liquid sugar

5 gxanthan gum


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 bagwith thebouillon. Cook the tongueat 80°C for 5 hours. Drain it, take theskin off and cut into 2 cm thick slices.

In a hot pan sauté both sides of thetongueslices 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 zestprepare candiesby boiling in water 3 times, changing the water every time, and cook finally with thewhite sugar, until the sugar dissolves.

To serve

Distribute the mandarin gelon the serving plates. Add the candied peel and tongue. Arrange the shrimp,seasonand garnish with leek sprouts.

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