Lingue di Vitello in Salsa di Ciliegie Marasche

• 2 calves’ tongues each weighing about ½ kilo (1 lb 2 oz)

Rub the tongues with sea salt and put them in an earthenware crock for 24 hours packed with a little sea salt above and below.

Next day: rinse the tongues and put them in a pan, cover with water, bring to the boil and simmer with the aromatics for 1½ hours, covered, on a low heat. Leave to cool in the broth.

Take them out of the pan, peel and trim them, then replace them to keep