Dates with calf's tongue, Mahon cheese and tomato and caper vinaigrette
1 calf's tongueWater for boiling1 bay leaf6 black peppercorns
For the dates
150 g. thinly sliced calf's tongue24 wholemeal Quely Picos with sesame24 dates50 g. grated semi-cured Mahon cheese
For the vinaigrette
2 tomatoes40 g. capers4 dessert spoons of extra virgin olive oil½ dessert spoon balsamic vinegarSaltBlack pepperChopped parsley
For the decoration
Chopped parsley
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 dishArrange the Quely Picos on a plate and drizzle the vinaigrette over them.Decorate with chopped parsley.
