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Vitello Tonnato

Meat.Bible's picture
  Boneless veal leg 1 1⁄2 Pound, rolled (675 Gram)
  Bay leaf 1
  Peppercorns 6
  Carrot 1 , peeled and sliced
  Onion 1 , peeled and sliced
  Celery stick 2 , scrubbed and chopped
  Stock/Water 1 1⁄2 Cup (24 tbs)
  Canned tuna fish 2 1⁄2 Ounce (1 Can)
  Anchovy fillets 1 Can (10 oz), drained
  Olive oil 1⁄4 Pint (150 Milliliter)
  Egg yolks 2
  Lemon juice 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Ground black pepper To Taste
  Capers 2 Tablespoon (To Garnish:)
  Lemon slices 5 (To Garnish:)
  Parsley sprigs 6 (To Garnish:)

Place the veal in a saucepan with the bay leaf, peppercorns, vegetables and sufficient stock to cover barely.
Bring to the boil, remove the scum, cover and simmer gently for about 1 hour or until tender.
Drain and cool.
Meanwhile thoroughly mash the tuna fish with 4 anchovy fillets and 1 X 15 ml spoon (1 tablespoon) oil, then add the egg yolks and either press through a sieve or liquidise until very smooth.
Stir in the lemon juice and gradually beat in the remaining oil, a little at a time, until the sauce is smooth and has the consistency of thin cream.
Season to taste.
Slice the veal thinly and arrange in a shallow dish.
Spoon the sauce over to coat completely, cover the dish and chill overnight.
Before serving, garnish with the remaining anchovies, capers, lemon slices and parsley.

Recipe Summary

Side Dish

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Vitello Tonnato Recipe