Vitello Tonnato
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Ingredients
for
4
- For the veal
- 600 grams lean Veal shank
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 tsp peppercorns
- ⅛ l white wine
- ⅛ l Chicken broth
- For the sauce
- 1 egg yolk
- 2 Tbsps lemon juice
- ⅛ l olive oil
- 2 Anchovy fillet
- 1 can Tuna in oil
- 3 Tbsps Whipped cream
- 2 Tbsps Caper
- salt
- peppers
- 2 organic lemons
Preparation steps
1.
For the veal: Rinse veal and place together with prepared soup vegetables, peppercorns, wine and broth into a large pot. Add enough water to cover the meat. Bring to a boil, cover and simmer on low heat for 1 hour. Remove from heat and let meat cool in the broth.
2.
For the sauce: whisk egg yolk with lemon juice, gradually add oil and then add anchovies and tuna. Strain through a sieve and mix with mayonnaise. Add cream and enough cooking broth to make thick sauce. Add capers and season with salt and pepper. Slice meat thinly and arrange on a platter. Drizzle with the sauce and refrigerate, covered, overnight. Garnish with capers and serve.
