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Chef.Foodie's picture
  Veal loin 3 Pound
  Carrot 1 , sliced
  Bay leaf 1
  Green olives 1⁄4 Cup (4 tbs) (For Garnish)
  Tuna fish in oil 200 Gram (1 Large Tin)
  Tomato 1 Large
  Butter 1 Tablespoon
  Onion 1 , sliced
  Peppercorns 6
  Salt To Taste
  Cooked veal juice 2 Teaspoon
  Lemon 1⁄2 , juiced
  Pepper To Taste

Butter the loin of veal, place on tin foil, dust it with salt, add scrubbed and sliced carrot, 1 sliced onion, 1 bay leaf, 6 peppercorns.
Wrap it in tin-foil and seal the ends.
Cook for 2 hours in a heavy fireproof casserole in a hot oven 420°F, Reg 7; then test it.
If juice runs a clear yellow with no trace of rosy colour it is done, otherwise continue cooking up to 20 more minutes.
Reserve and strain the juice after cooking.
Wrap again in the tin-foil and store in refrigerator until next day.
Then cut the veal into slices, coat one side with the tuna fish sauce, re-assemble and cover with remainder of the sauce.
Garnish with green olives.

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