Vitello Tonnato

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Vitello Tonnato
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 d 50 min.
Ready in

Ingredients

for
4
Ingredients
1 onion
1 carrot
½ root Fennel
5 Tbsps Fruit Vinegar
1 tsp black peppercorns
2 bay leaves
2 cloves
600 grams Veal shank (from the leg)
2 lemons
1 garlic clove
1 can Tuna in oil (180 grams)
3 pickled Anchovy fillet
1 Tbsp Caper
1 Tbsp Caper (for garnishing)
2 egg yolks
150 milliliters olive oil
salt
white peppers (freshly ground)
How healthy are the main ingredients?
Fennelonioncarrotcloveslemongarlic clove

Preparation steps

1.

Peel onion and carrot and cut into chunks. Rinse and dry fennel, chop coarsely. Place vegetables into a saucepan and add 1 liter of water, vinegar, peppercorns, bay leaves and cloves. Bring to a boil, add meat and simmer for 35 minutes on low heat. Remove from heat and cool. Let stand, covered, for 1 day. 

2.

Rinse 1 lemon and cut into wedges or slices, squeeze juice from second lemon. Peel garlic and combine with lemon juice, tuna (including oil), anchovies, capers and egg yolks. Process in a blender. Measure 50 ml (approximately 1/5 cup) of broth and add to the blender. Puree and add olive oil gradually. Season creamy sauce with salt and pepper.

3.

Remove meat from marinade and cut into thin slices with a sharp knife or slicer. Arrange meat slices on a platter, drizzle with sauce, garnish with capers and lemon wedges and serve immediately.