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For the bresaola, weigh the radical lower part of the two tongues, add the salt, the aromas, marinate for 24 hours in the refrigerator, let it age for 15 to 30 days and at the end of the season, sliced.
For the green sauce, soak the breadcrumbs in vinegar, whiten the parsley (with stem) 1’ in boiling water and stop cooking in water and ice. In a kitchen mixer, combine all the ingredients and blend until a smooth and homogeneous sauce is obtained.
Remove the tongues of the outer skin, season with oil and burnt on a burning embers.
Slice the cooked tongue with a knife, season with green sauce and serve with the tongue bresaola next to it.