Vitello Tonnato
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
6
- 2 medium-sized onions
- 1 Garlic clove
- 1 collar Soup Greens
- 1/2 glass White wine
- 2 Bay leaves
- 7-10 Tbsp salt, white pepper
- 600 g Veal (from nut or topside)
- 1 tin(s) (185 g) Tuna in oil
- 2 TABLESPOONS small capers
- 4 TABLESPOONS Salad Mayonnaise
- 3-4 Splash of lemon juice
- 2-4 Stem(s) Parsley
- 7-10 Tbsp pink berries ,
- 7-10 Tbsp Caper apples and untreated lemon
Directions
- 1
Peel and quarter onions and garlic. Clean or peel, wash and roughly dice the soup vegetables
- 2
Bring 1/2 l water to the boil with white wine, bay leaf, salt and pepper. Rinse the meat and simmer covered for about 50 minutes. Let cool off in the stock. Measure 75-100 ml of the brew
- 3
Drain the tuna. Puree with 1/2 tablespoon capers, stock and mayonnaise. Season to taste with salt, pepper and lemon juice
- 4
Chop half the parsley. Cut the meat into thin slices. Serve with sauce, parsley, rest of capers and lemon. Serve with crispy ciabatta
- 5
Drink: cool white wine
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