Vitello Tonnato
Ingredients
- Ingredients
- 500 grams Veal nut
- ¾ l white wine
- 1 stalk Celery
- 1 carrot
- 1 onion
- 1 bay leaf
- 1 cloves
- 150 grams Tuna (canned, in water)
- 3 Anchovy fillet
- 2 egg yolks
- 3 Tbsps Caper
- juiced lemons
- 2 Tbsps White vinegar
- 200 milliliters olive oil
- salt (pepper)
Preparation steps
Rinse and pat dry meat, place into a large pot and add wine. Rinse and peel vegetables, as needed, and chop. Add to the pan and season marinade with bay leaf and clove. Let stand overnight, turning meat over once.
Next day, add enough water so that meat is just covered and 1 teaspoon of salt, bring to a boil. Simmer for about 1 hour on low heat. Drain tuna and anchovies. Combine tuna with anchovies, egg yolks, 2 tablespoons of capers, 4 tablespoons of lemon juice and vinegar in a blender and puree. Place into a bowl and gradually add oil to make smooth sauce. Season with salt and pepper. Thinly slice veal and layer thinlly on a platter, spread with some tuna sauce. Repeat another layer of meat and tuna sauce. Cover with foil and refrigerate for 4 hours. Sprinkle with remaining capers and serve.
