Vitello tonnato hot
Instructions
In a saucepan heat butter and oil in saucepan and joists.
Add salt, pepper, and after 5 minutes, pour the wine.
Let it evaporate.
Add the carrot and the stick of celery and a glass of water.
Cover and continue cooking over low heat for an hour and a half.
Turn the meat occasionally.
Meanwhile chop the tuna, anchovies and de-boned, water some gherkins and diluted with lemon juice.
Remove from the Pan beef, carrot and celery.
Pour the tuna sauce, pour the cooking juices.
Cut the meat into slices so thick and cover with the hot sauce.
Accompanying wines: Oltrepò Pavese Barbera DOC, Sangiovese Di Romagna DOC, Regaleali Rosato VdT.
Ingredients and dosing for 6 persons
- 800 g of topside veal
- 40 g of butter
- Olive oil
- 1 glass dry white wine
- 1 carrot
- 1 costa of celery
- 100 g of tuna in olive oil
- 2 salted anchovies
- 1 lemon
- Pickles
- Salt
- Pepper