1 beef tongue
7 ounce(s) melting cheese
2 garlic cloves
extra virgin olive oil
1. Peel potatoes and carrots, chop and cook in pot with water and salt for 18-20 minutes.
2. Remove water and puree in blender. Add a tablespoon of extra virgin olive oil and mix well.
3. Wash beef tongue and place in pressure cooker. Add half onion, leek, black pepper, and salt. Cover and cook for 25 minutes.
4. Let stand for a few minutes and then peel tongue, take off skin and slice in thin fillets. Take two fillets and place a slice of cheese in between. To bread fillets mix flour, eggs, and bread crumbs and spread on fillets. Fry in a pan with oil and garlic.
5. Garnish with parsley.