vitello tonnato

Name: vitello tonnato
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 2 Onions; 1 Garlic clove; 2 Carrots; 200 g Celeriac; 7-10 Tbsp salt, pepper, sugar; 1 Bay leaf; 1 TEASPOON Peppercorns; 3 Cloves; 800 g Veal (from the leg); 1 can(s) (185 ml) Tuna; 2 Anchovy fillets (glass); 1 glass (53 ml) Capers; 3 TABLESPOONS mayonnaise; 2 TABLESPOONS White wine vinegar; 3 TABLESPOONS dry white wine; 7-10 Tbsp grated rind of; 7-10 Tbsp 1⁄2 Organic lemon; 50 g Whipped cream; 4 Stem(s) flat leaf parsley

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

2 Onions
1 Garlic clove
2 Carrots
200 g Celeriac
7-10 Tbsp salt, pepper, sugar
1 Bay leaf
1 TEASPOON Peppercorns
3 Cloves
800 g Veal (from the leg)
1 can(s) (185 ml) Tuna
2 Anchovy fillets (glass)
1 glass (53 ml) Capers
3 TABLESPOONS mayonnaise
2 TABLESPOONS White wine vinegar
3 TABLESPOONS dry white wine
7-10 Tbsp grated rind of
7-10 Tbsp 1⁄2 Organic lemon
50 g Whipped cream
4 Stem(s) flat leaf parsley

Directions

1
Peel onions and garlic. Peel and wash the carrots and celery. Dice everything roughly and boil it up in a pot with approx. 2 l water, 1 teaspoon salt, laurel, peppercorns and cloves. Wash the meat and put it into the pot.
2
Bring it back to the boil. Cook meat in the boiling broth for about 2 hours, then let it cool down in the broth.
3
For the sauce, drain the tuna. Rinse anchovy fillets, dab dry. Puree tuna, anchovies, 2 tbsp. capers, mayonnaise, vinegar, wine and lemon peel very finely. Whip cream until semi-stiff and fold in.
4
Season with pepper, 1 pinch of sugar and salt if necessary.
5
Wash parsley and shake dry, pluck off leaves and chop. Lift meat out of the stock, dab dry and cut thinly. (Freeze broth in portions.) Serve meat and sauce.
6
Sprinkle with parsley and remaining capers. Serve with baguette.