vitello tonato

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly cut carrots and celery into pieces. Peel onion and garlic. Quarter onion, leave garlic whole. Wash the parsley. Boil 2-2 1/2 litres of water, white wine, cloves, peppercorns, bay leaf, carrots, celery, onion, garlic and a little salt in a large pot.

2. 2

   Wash the veal, place it in the boiling stock, cover and simmer over a low to medium heat for 50-60 minutes. It is best to let the meat cool down in the stock (takes several hours!). For the tuna sauce, mix egg yolk and 1 tablespoon lemon juice with the whisks of the hand mixer. Add the oil slowly while stirring. Season mayonnaise with salt and pepper. Put some capers aside. Put the rest of the capers in a bowl with the caper water and the drained tuna. If necessary add 4-5 tablespoons of cold veal stock and puree everything. Stir the tuna caper cream into the mayonnaise and season to taste with about 2 tablespoons of lemon juice. Dab veal dry and cut into thin slices with a slicing machine.

3. 3

   Put the rest of the capers in a bowl with the caper water and the drained tuna. If necessary add 4-5 tablespoons of cold veal stock and puree everything. Stir the tuna caper cream into the mayonnaise and season to taste with about 2 tablespoons of lemon juice. Dab veal dry and cut into thin slices with a slicing machine. Arrange the meat on a large plate and spread some tuna sauce on the meat. Sprinkle with remaining capers and garnish with lemon slices and basil leaves. Serve with ciabatta bread

4. 4

   With 8 people:

Nutrition Facts

KCAL
510 kcal

CARBS
1 g

FATS
38 g

PROTEINS
42 g