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Easy Vitello Tonnato

Western.Chefs's picture
Ingredients
  Olive oil 2 Tablespoon
  Boneless rolled leg of veal 3 1⁄2 Pound
  Onion 1 Large, sliced
  Carrots 2 , chopped
  Celery stalks 2 , chopped
  Garlic cloves 2 Large, finely minced
  Canned anchovy fillets 2 Ounce (1 Can)
  Canned tuna 7 Ounce (1 Can)
  Dry white wine 1 Cup (16 tbs)
  Parsley sprigs 3
  Bay leaves 2
  Thyme 1 Pinch
  Freshly ground black pepper To Taste
  Mayonnaise 1 Cup (16 tbs)
  Lemon juice To Taste
  Salt To Taste
Directions

1. Heat the olive oil in a large, heavy kettle or Dutch oven with a tight-fitting cover. Add the veal and brown lightly on all sides.
2. In the same pan saute the onion, carrots, chopped celery, and garlic. Add the anchovy fillets, tuna, dry white wine, parsley, bay leaves, thyme, salt and pepper to taste. Cover and cook gently for two hours.
3. Remove the meat from the kettle and chill.
Boil the sauce remaining in the kettle until reduced by half and puree in an electric blender or sieve. Chill, then blend in the mayonnaise.
Season to taste with lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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