Classic Vitello Tonnato

For 9 people
  • 2 onions
  • 2 Carrots
  • 1 kg Leg of veal
  • 2 bay leaves
  • 1 TL white peppercorns
  • 1 l dry white wine
  • 8 anchovy fillets in salt ( from the glass)
  • 2 Can (s) (210 ml) Tuna natural
  • 1 Glass (45 ml) Capers
  • 4 EL lemon juice
  • 400 g Salad cream (16% fat)
  • Salt
  • Pepper
  • 1 Bund rocket
  • some Caper apples
150 minutes
light
1.
Peel the onions and cut into rings. Clean, peel and thinly slice the carrots. Wash the meat, pat dry and put in one Place a large, flat saucepan. Add the carrots, onions and spices. Pour white wine over them and leave to marinate for 12 hours. The next day, bring the meat and marinade to the boil and cook in a closed saucepan for about 1 1/2 hours Allow to cool for about 2 hours. In the meantime, rinse the anchovy fillets, pat dry and chop them roughly. Drain the tuna and capers. Puree the anchovies, tuna, lemon juice and capers in the universal chopper. Salad cream and tuna Mix the mass. Season with salt and pepper. Clean rocket, wash, pat dry and arrange on a platter. Cut the meat into very thin slices and spread them in a fan shape. Put the tuna sauce on top. Garnish with caper apples
2.
For 10 people:
3.
Waiting time approx. 13 3/4 hours
1 person approx.:
  • 300 kcal
  • 1260 kJ
  • 31 g protein
  • 9 g fat
  • 7 g carbohydrates

0 Comments

Leave A Comment