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
1 bunch
Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
1 teaspoon
liter
liter
For the sauce
1
2 tablespoons
liter
2
1 can
3 tablespoons
2 tablespoons
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.