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Dates with Calf's Tongue, Quely Picos Integral Sésamo, Mahon Cheese and Tomato and Caper Vinaigrette



For the tongue

Put the tongue in a saucepan.

Cover with water and add the bay leaf and the peppercorns. Bring to the boil.

Lower the heat and simmer gently for 75 minutes.

Remove from the heat and leave to cool in the cooking liquid. Set aside.

For the dates

Stone the dates and wrap them round each Quely Pico biscuit.

Then roll a slice of calf's tongue round each Quely Pico, place them on a baking tray and put a little grated cheese on each Quely Pico.

Cook in the oven at 180º C until the cheese is melted. Remove from the oven and set aside.

For the vinaigrette

Peel the tomatoes and remove the seeds.

Dice the tomatoes into small cubes.

Mix together with the capers, oil, vinegar, pepper, salt and a little chopped parsley. Set aside.

Assembly of the dish

Arrange the Quely Picos on a plate and drizzle the vinaigrette over them.

Decorate with chopped parsley.

Products Quely used in this recipe:

Receta Quely

For the calf's tongue

  • 1 calf's tongue
  • Water for boiling
  • 1 bay leaf
  • 6 black peppercorns

For the dates

  • 150 g. thinly sliced calf's tongue
  • 24 wholemeal Quely Picos with sesame
  • 24 dates
  • 50 g. grated semi-cured Mahon cheese

For the vinaigrette

  • 2 tomatoes
  • 40 g. capers
  • 4 dessert spoons of extra virgin Estancia de Son Pons olive oil
  • ½ dessert spoon balsamic vinegar
  • Salt
  • Black pepper
  • Chopped parsley

For the decoration

  • Chopped parsley

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