Vitello Tonnato

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Vitello Tonnato
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 d 50 min.
Ready in

Ingredients

for
4
Ingredients
1
1
1
250 milliliters
5 tablespoons
1 teaspoon
2
2
600 grams
2
organic Lemons
1
1 can
3
2 tablespoons
2
150 milliliters
white Pepper

Preparation steps

1.

Peel onion and carrot and cut into chunks. Rinse and dry fennel, cut into chunks.

2.

Combine 250 ml (approximately 1 cup) of water and white wine in a saucepan. Add vinegar, peppercorns, bay leaves, cloves, onion, carrot and fennel to the pan. Bring to a boil, add meat and simmer for 35 minutes on low heat. Cover and let meat rest for 1 day in the broth.

3.

Rinse and dry 1 lemon, cut into wedges. Squeeze juice from the second lemon. Peel garlic and combine with lemon juice, tuna (including oil), anchovies, capers and egg yolks in a blender. Add 50 ml (approximately 1/5 cup) of broth and puree. Add olive oil gradually. Season with salt and pepper.  

4.

Remove meat from the marinade and cut with a sharp knife into thin slices. Arrange meat slices on a platter, pour sauce over and garnish with lemon wedges. Serve.