Boiled tongue with green sauce and balsamic vinegar julienne carrots
Lingua bollita con salsa verde e carote julienne all’aceto balsamico
Checchino dal 1887 · Rome
Nutrition
≈ 300 kcalper portion of about 250 g
- Protein34%
- Fat54%
- Carbohydrates12%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Beef tongue that has been boiled until tender, served with a herb-based green sauce and julienned carrots in balsamic vinegar.
- Cuisine
- Italian
Typical ingredients
- beef tongue
- parsley
- capers
- anchovies
- carrots
- balsamic vinegar
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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