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Vitello Tonnato

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Ingredients
  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
Directions

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

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute

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Average: 4 (16 votes)

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

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Vitello Tonnato Recipe