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Easy Vitello Tonnato Using White Wine

Western.Chefs's picture
Ingredients
  Veal rump 2 Pound
  Anchovy fillets 2
  White wine 1 Cup (16 tbs)
  Parsley sprigs 2
  Onion 1
  Bay leaf 1
  Celery stalk 1
  Carrot 1
  Salt To Taste
  Lemon slices 4
For tuna fish sauce
  Mayonnaise 1 Tablespoon
  Tuna fish 4 Ounce
  Anchovy paste 1 Tablespoon
  Lemon juice 2 Tablespoon
  Capers 1⁄2 Cup (8 tbs)
Directions

Make 3 or 4 incisions in meat.
Insert pieces of anchovy.
Tie meat to keep shape.
Place in cold water to cover with wine, parsley, onion, bay leaf, celery, carrot and salt.
Bring to a boil.
Simmer slowly 1 1/2 to 2 hours until tender.
Allow to cool in water.
Prepare tuna fish sauce: Make thick mayonnaise (using 2 eggs).
Place with tuna fish, anchovy paste, lemon juice and capers in electric blender.
Add enough stock from veal to thin to consistency of thick cream.
Remove veal from stock.
Slice thin.
Arrange on serving dish.
Cover with sauce.
Refrigerate at least 3 hours.
Serve with sliced lemon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Veal
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
8

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