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Vitello Tonnato

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  Veal roast 1 Pound (Center Cut)
  Greens 1 Bunch (100 gm)
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Salt 1 Teaspoon
  Canned chicken broth 4 Cup (64 tbs)
  Dry white wine 1 Cup (16 tbs)
  Parsley 1 Bunch (100 gm)
  Egg yolk 1
  Anchovy fillets 4
  Tuna canned in water 7 Ounce (1 Can)
  Capers 3 Tablespoon
  Wheat germ oil 2 Tablespoon
  Whipping cream 6 Tablespoon
  Lemon 1
  Freshly ground white pepper 1 Pinch

Wash the meat.
Clean and coarsely cut the soup greens.
Peel the garlic clove.
Bring prepared ingredients to a boil in the chicken broth with the bay leaf and salt.
Lower the heat and simmer for 1 1/2 hours.
Add the white wine and the washed parsley.
Refrigerate the meat in the broth about 6 hours.
For the sauce puree the egg yolk with the anchovies, tuna fish and 2 tablespoons of capers.
Slowly stir in the oil.
Add 5 tablespoons of the broth from the soup, the partially whipped cream, and the juice of 1/2 lemon.
Season with the pepper.
Thinly slice the veal and arrange on individual plates.
Pour on the sauce, and garnish with circles of lemon and the remaining capers.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2117 Calories from Fat 1058

% Daily Value*

Total Fat 118 g181.7%

Saturated Fat 47.6 g238.2%

Trans Fat 0 g

Cholesterol 757.7 mg252.6%

Sodium 5775.9 mg240.7%

Total Carbohydrates 46 g15.4%

Dietary Fiber 10.3 g41.1%

Sugars 10.2 g

Protein 170 g340.8%

Vitamin A 303.2% Vitamin C 352.4%

Calcium 78.4% Iron 88.4%

*Based on a 2000 Calorie diet


Vitello Tonnato Recipe