You are here

Vitello Tonnato

Meat.Bible's picture
Ingredients
  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:)
Directions

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

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling

Rate It

Your rating: None
4.176665
Average: 4.2 (15 votes)