Classic Vitello Tonnato
easy
150 mins
150 mins
Ingredients
- 2 Onions
- 2 Carrots
- 1 kg Veal from the leg
- 2 Bay leaves
- 1 TEASPOON white peppercorns
- 1 l dry white wine
- 8 Anchovy fillets in salt (from the glass)
- 2 can(s) (210 ml each) Tuna fish natural
- 1 glass (45 ml) Capers
- 4 TABLESPOONS Lemon juice
- 400 g Salad cream (16 % fat)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Rocket
- 7-10 Tbsp several capers
Directions
- 1
Peel onions and cut them into rings. Clean and peel carrots and cut them into fine slices. Wash the meat, dab dry and place in a large, flat pot. Add carrots, onions and spices. Pour over white wine and leave to marinate for 12 hours. The next day bring meat and marinade to the boil and let it boil in a closed pot for about 1 1/2 hours. Put the meat in the marinade and let it cool down for about 2 hours. In the meantime rinse anchovy fillets, dab dry and dice coarsely. Drain tuna and capers. Puree the anchovies, tuna, lemon juice and capers in the universal chopper. Mix salad cream and tuna mixture. Season with salt and pepper. Clean and wash the rocket, dab dry and arrange on a plate. Cut the meat into very thin slices and spread them fan-shaped. Add the tuna sauce. Garnish with caper apples
- 2
With 10 people:
- 3
waiting time approx. 13 3/4 hours
Nutrition Facts
300 kcal
7 g
9 g
31 g
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