Veal tonnato * * * Vitello tonnato
Find here the ingredients and how to make your veal tonnato or “vitello tonnato”!
Ingredients for the veal
- 500 g of veal (the eye-round or the thigh muscle
- 1 onion
- 4 bay leaves
- 2 cloves of garlic
- 4 cloves
- some pepper grains
- 6 fillets of anchovy in oil
- some drops of balsamic vinegar
- 1 stalk of celery
- 1 carrot
- 2 cups (½ l) of dry white wine
Put your piece of meat into a tall and narrow pot and add the peeled onion, the celery, the carrot, the bay leaves, the garlic, the rosemary, the pepper, the cloves and the salt. Add wine as last ingredient and enough water or broth to cover everything. Bring the meat it to a boil, and let it simmer on a very low flame for about 1 hour and a half, low heat.
Once the meat is ready, let it cool down with its cooking sauce, after that you can keep it aside and strain the sauce through a very fine strainer.
Ingredients fot the tuna sauce:
- 3 eggs
- 4 tablespoons of extra virgin olive oil
- 100 gr of drained tuna in oil
- 20 g of capers in vinegar
Place tuna, the boiled eggs, half of capers and anchovies in a food processor and process until very smooth. Blend until very smooth. Taste and adjust seasonings with salt and pepper if required.
Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.