Classic Vitello tonnato
Instructions
Put the meat in a saucepan along with the carrot, celery, Rosemary, onion and bay leaf, salt and peppercorns. Add the white wine and a little water to the calf does not dry out and let simmer for about an hour and a half. Once cooked, let it cool in the pan with the sauce that will be formed.
Prepare the tuna sauce and mix together the chopped tuna, eggs that have previously lifted, capers, anchovies, a spoon of oil and a bit of broth from cooking the beef. Blend until the sauce becomes smooth and creamy.
Cut the meat into very thin slices, arrange on a platter and cover completely with tuna sauce. Guarnisci with a handful of capers and serve at the table. In summer it is very good even when served cold from the refrigerator.
Timing
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 600 gr of veal
- 1 carrot
- 100 g canned tuna
- 1 stalk of celery
- 3 clean anchovies
- 2 Bay leaves
- 50 g capers
- 1 onion
- 1 sprigs of Rosemary
- 4 eggs
- 300 ml dry white wine
- 1 tablespoon extra virgin olive oil
- pepper and salt