Vitello Tonnato
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Difficulty:
easy
Difficulty
Preparation:
4 h. 15 min.
Preparation
Ingredients
for
4
- For the meat
- 700 grams Veal nut
- 150 milliliters white wine
- 2 bay leaves
- ½ tsp black peppercorns
- ½ tsp salt
- 2 carrots
- 1 onion
- For the sauce
- 1 can Tuna (in water)
- 2 egg yolks
- 2 Tbsps Caper
- 1 Tbsp lemon juice
- 100 milliliters vegetable oil
- salt
- freshly ground peppers
Preparation steps
1.
For the meat: combine veal, 1 liter (approximately 4 cups) of water, white wine, bay leaves, peppercorns and salt in a Dutch oven.
2.
Peel carrots and cut into pieces. Peel onion and chop coarsely, add together with carrots to the meat. Put a lid on a Dutch oven and braise meat in preheated oven at 80°C (approximately 175°F) for about 3 - 4 hours.
3.
For the sauce: drain tuna and mash with 1 tablespoon of oil, egg yolk and capers. Add lemon juice and gradually incorporate the rest of oil until sauce is thick and creamy. Season with salt and pepper.
4.
Cut meat across the grain into thin slices and arrange on plates. Drizzle with sauce and garnish with capers and lemon slices. Serve.
