Vitello Tonnato

Vitello Tonnato

The recipe Vitello Tonnato is an integral part of the tradition of Italian cuisine. This is a dish made from veal and sauce to it and is made of tuna, in most cases, it served as an appetizer to the main dish. The highlight of the veal is considered, it is selected from the top.

Ingredients:

Veal tenderloin – 0.7 kg.

Bone beef – 1 pc.

Olive Oil – 150 ml.

Onions – 1 pc.

Parsley – 1 bunch

Black pepper (peas) – 3 pcs.

Carrot average – 1 pc.

Dry white wine – 500 ml.

Egg – 2 pcs.

Bay leaf – 3 leaf

Celery – 1 pc.

The prepared broth or plain water – 2 liters

Capers – 20 gr.

Anchovy fillets – 2-3 pcs.

Tuna, canned – 180 g

Juice of half a lemon

Salt

Olives, capers – to decorate before serving

Instructions:

In the beginning, you need to take a pot or pan with a capacity of 3 liters. It pour the broth. All the vegetables and the meat must be cleaned. Vegetables crumble large pieces and put it in the pan. There also need to lower the veal and bone. Add to the mixture of products with salt, pepper, chopped parsley, bay leaf and wine.

Put the pan on the fire, as the boil – cook over medium heat for 2 hours. When the foam, remove it.

After 2 hours of veal is to get it from the broth, put on a plate and cool. This is necessary for thin slicing veal. Thereafter, the pieces of meat, spread out on a large round platter.

At the time, until the meat cools down, it is necessary to do sauces. In the bowl of a blender, lower the eggs, anchovies, tuna and, of course, capers. These ingredients are very finely chop desirable or turning off the blender, add a little olive oil. At the end pour a small trickle of lemon juice.

Even layer of sauce is applied on thin slices of meat. In conclusion, this dish should be decorated with black olives, capers.

Dish Vitello Tonnato will look great on any table during prime dinner or celebration.

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Bon Appetit!

Vitello Tonnato