Easy Vitello Tonnato
Easy Vitello Tonnato - Traditional cold dish from the Piedmonte region
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 carrot
- ½ stalk Leeks
- 4 ozs dry white wine
- 16 ozs vegetable stock
- 1 bay leaf
- 1 tsp peppercorns
- salt
- 18 ozs Veal fillet
- 2 eggs
- 6 ozs Tuna (Canned, in water)
- 3 Anchovy fillet
- 2 Tbsps Mayonnaise
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- freshly ground peppers
Preparation steps
Peel and rinse carrot and leek, cut into small pieces. Combine with 500 ml (approximatley 2 cups) of water and white wine in a saucepan. Add vegetable stock, bay leaf and peppercorns. Season with salt. Rinse veal and pat dry. Add to the broth and simmer, covered, for about 1.5 hours. Remove from heat and let meat cool in broth.
Cook eggs for 10 minutes until hard boiled, rinse in cold water and peel. Halve eggs and remove yolks (use egg whites otherwise). Combine egg yolks with tuna, anchovies and mayonnaise in a blender, puree. Add lemon juice, olive oil and a little broth and whisk until sauce becomes thick and creamy. Season tuna sauce with salt and pepper.
Remove meat from the broth and pat dry, cut against the grain into thin slices. Arrange on plates and drizzle with sauce. Garnish with capers and lemon slices and serve.
