Vitello tonnato (3)
Instructions
Prepare the broth with onions, carrots and celery, then add the meat.
Cook over a moderate heat for an hour and a 1/4 then leave to cool the meat in the broth.
Puréeing tuna, anchovy fillets, add 20 cl oil broth.
The sauce should be thick enough.
Season with vinegar, lemon juice, pepper and salt.
Remove meat from broth and cut it into thin slices to a plate ricoprirete.
Then cut into cubes carrots and celery.
Sprinkle the meat with the vegetables and sauce.
Put in refrigerator for 8-12 hours.
Garnish as desired.
Serve with green salad and fresh bread or garlic bread.
Tip: you can replace the veal shoulder with other parts (Walnut, eye of round or even tip or neck), or with pork (loin).
Ingredients and dosing for 4 persons
- 1000 g of veal shoulder
- == 1 Onion Studded with Laurel and cloves
- 3 peeled carrots
- 1 piece of celeriac
- 150 cl of vegetable broth
- Peppercorns
- For the sauce:
- 10 anchovy fillets
- 20 cl of olive oil
- 1 box of drained tuna (160 g)
- 1 large cup of lemon mayonnaise
- Wine vinegar
- Lemon juice
- Salt
- Pepper
- For seal:
- Capers
- Pickled cucumbers
- Olives
- Hardboiled eggs into quarters
- Chives
- Anchovy fillets