Vitello tonnato
Instructions
Tie in several points the calf with a colorless Twine.
Wash and bone the anchovies then split the two in half and stick the threads machined between the string and the meat.
Put to fire in a large oval casserole enough to make you feel the piece of veal, not the water needed for lessarlo, combine onion with sticking the clove, stalk of celery, parsley, basil, bay leaf, previously well washed, carrot, scraped and washed five peppercorns and half a cup of vinegar.
Place the pan on the fire and, when she gets the boil, add the meat, salt and leave shortly after Cook to moderate flame for about an hour and a half.
When cooked, drain, put it on a plate, place on a main course and a light weight, then allow to cool.
Meanwhile prepare the sauce: Chop fine the remaining anchovies, tuna, capers (even with the moulinex), then place the mixture in a bowl and incorporate half a glass of olive oil and the juice of two lemons filtered (or already made mayonnaise), salt and pepper.
Cut the now cold veal into very thin slices.
Arrange on a serving platter with a layer of meat slices and pour a thin layer of sauce, continue so until exhaustion ingredients.
Ingredients and dosing for 4 persons
- 500 g of veal
- 150 g of tuna in olive oil
- 1 tablespoon of capers
- Few sprigs of parsley
- White wine vinegar
- 1 onion
- Some leaves of basil
- 1 clove
- 4 salted anchovies
- 1 leaf of laurel
- 1 stalk of celery
- 1 carrot
- 2 lemons
- Olive oil extra virgin
- Peppercorns
- Salt