vitello tonnato
easy
90 mins
90 mins
Ingredients
- 1 collar Soup Greens
- 1 Onion
- 600 g Veal (from leg/nut)
- 1/2 l White wine
- 1 Bay leaf
- 2 Cloves
- 7-10 Tbsp Salt
- 1 jar(s) (210 ml; separation weight: 150 g) Tuna fish natural
- 3 Anchovy fillets (from the jar)
- 2 Egg Yolk
- 7-10 Tbsp juice of 1/2 lemon
- 2 TABLESPOONS White wine vinegar
- 100 ml Olive oil
- 3 TABLESPOONS Capers (from the glass)
- 7-10 Tbsp white pepper
- 7-10 Tbsp Lemon slices and parsley
Directions
- 1
Clean or peel, wash and chop the soup greens. Peel and quarter the onion. Put veal, soup vegetables and onion in a large pot. Pour wine. Add bay leaf and cloves.
- 2
Cover and leave to soak for about 24 hours. Turn several times in between. Pour on 3/4 litres of water, add 1 teaspoon of salt and cook for about 1 hour. Leave to cool in the stock. Drain the tuna, wash and dry the anchovy fillets. Puree the tuna, anchovies and egg yolk with a chopping stick. Add lemon juice, vinegar and 5 tablespoons of the veal stock. Gradually stir in the olive oil. Add the capers. Season the sauce with salt and pepper.
- 3
Puree the tuna, anchovies and egg yolk with a chopping stick. Add lemon juice, vinegar and 5 tablespoons of the veal stock. Gradually stir in the olive oil. Add the capers. Season the sauce with salt and pepper. Cut veal into very thin slices. Arrange on a plate with sauce, lemon slices and parsley
- 4
Per portion (with 6 persons) approx. 1680 kJ/ 400 kcal. E 32 g/ F 23 g/ KH 4 g
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