Vitello Tonnato

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Vitello Tonnato
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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 teaspoon peppercorns
liter white wine
liter Chicken broth
For the sauce
1 egg yolk
2 tablespoons lemon juice
liter olive oil
2 Anchovy fillet
1 can Tuna in oil
3 tablespoons Whipped cream
2 tablespoons Caper
salt
peppers
2 organic lemons
How healthy are the main ingredients?
olive oilWhipped creamsaltlemon

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.