Vitello Tonnato

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel the carrots and cut the leek and celery into large pieces. Put them in a pot with 1l of water and the white wine and heat them up slowly. Add the bay leaf and the peppercorns.

2. 2

   Bring the stock to the boil, add salt and place the veal in the stock. Cover the veal and cook for 1.5 hours, then let it cool in the stock.

3. 3

   While the veal is cooking, the sauce can be prepared. Boil the eggs for 9 minutes. Remove the egg yolks (you only need the egg yolks for the sauce).

4. 4

   Drain the tuna and puree it finely with 1 tablespoon of oil, the egg yolk and the capers. Add the lemon juice and stir in the remaining oil drop by drop. Season with salt and pepper. Cut the cooked meat crosswise to the fibres into very thin slices and arrange on a plate. Pour sauce over it and garnish with capers, anchovies and lemon. You can find more recipes from the Piedmont region here https://babarolo.com/wein-magazin/piemont-kochkunst/