Veal Tongue Pastrami, Giardinieria, and Mustard Ice Cream

Adapted by
September 2012
Yield: 4 servings


Veal Tongue Pastrami
5 grams whole black peppercorns
0.3 grams peperoncino
6 whole cloves
4 grams mustard seeds
5 grams whole coriander
5 grams whole allspice
4 grams juniper berries
2.2 liters water
25 grams palm sugar
2 grams pink salt
160 grams salt
1.2 grams powdered ginger
1 clove garlic
1 bay leaf
2 veal tongues
Cherry wood chips
Mustard Ice Cream
50 grams fermented dark and light mustard seeds
300 grams heavy cream
70 grams milk
3 egg yolks
3 eggs
5 grams salt
30 grams sugar
2 liters white vinegar
1 liter water
110 grams salt
120 grams sugar
2 juniper berries
1 clove
5 whole black peppercorns, cleaned and peeled
20 small radishes, cleaned and peeled
10 small white turnips, cleaned and peeled
1 sliced ginger root , previously soaked in cold water for a day
1 sliced red onion
To Assemble and Serve
20 sliced spreadable salami
Powdered orange peel
extra virgin olive oil
fennel fronds flowers
garlic leaves
mustard leaves


For the Veal Tongue Pastrami:
Toast the pepper, peperoncino, cloves, mustard seeds, coriander, allspice, and juniper berries. Bring the water a boil and then chill to cold. Add the toasted spices, palm sugar, pink salt, salt, powdered ginger, garlic, and bay leaf. Rinse the veal tongue under cold water to eliminate the bloodier parts, and soak in brine, chilled. After a week, discard the brine and cook the tongue sous vide at 72.5°C for 12 hours. Cool immediately, then clean the tongue by removing the skin. Cold smoke it for 1 hour using cherry wood, then pack tongue in sous vide bags and reserve, chilled.

For the Mustard Ice Cream:
Infuse the mustard seeds in milk and cream at 65ºC for 3 hours. Transfer the mixture to a bain marie and increase temperature to 85°C. Separately, whip eggs and egg yolks with sugar and salt, then temper into milk mixture, stirring constantly, to create a crème anglaise. Cool quickly and pour into an ice cream maker. Process according to manufacturer’s instructions, and reserve in a freezer at -18ºC.

For the Giardiniera:
Toast the peperoncino, juniper berries, clove, and black peppercorns, then wrap them in a sachet. In a sauce pot bring the vinegar and water to a boil and then add the sachet. In a jar, place the radishes, turnips, ginger root, and red onion and pour over the pickling liquid. Keep in the refrigerator for three days.

To Assemble and Serve:
Thinly slice about 15 slices per portion of Veal Tongue and place on a plate, alternating with two slices of ciauscolo. Place Giardiniera, orange powder, and Mustard Ice Cream on top. Drizzle with olive oil. Garnish with fennel fronds, mustard leaves, and radish leaves.