Vitello Tonnato

Well yes, my Italian origins resurface and a craving for vitello Tonnato I'm titling the taste buds!

Yes! Voglio bene darlvi la mia ricetta del vitello Tonnato !

Ingredients for 4 people

• 800 g of roasted veal,
• 500 ml of white wine,
• 1 onion,
• 2 cloves of garlic,
• 1 bouquet garnished,
• 3 egg yolks,
• 300 ml of oil (optional for Mayonnaise : rapeseed, sunflower, olives or a mixture... for my part it's a mixture rapeseed/olives)
• 3 filletsAnchovies,
• 400 g of natural tuna,
• 2 lemons,
• 3 cs of caps,
• Some caprons for finishing,
• Salt, pepper

Preparation 20 minutes, cooking 1 hour, rest 12 hours

As with all meats, put the meat at room temperature 1 hour prior to use.

In a jumper do brown on each side the calf after salting and peppering. Add chopped onion, crushed garlic and white wine. Put the bouquet on it. Cover and cook for 1 hour.

After cooking, put the veal in a clean cloth and tighten it well. Keep 12 hours fresh.

Tip anti gaspi : do not throw away the baking broth, put it in a container with the date and content. Freeze it, it will serve for a future preparation! For other anti gaspi tips : https://cathyrosi.com/blog/anti-gaspi/

Before the tasting, mount the mayonnaise with the yolks of egg and oil and a little salt (very little as we will add a little after the fillets of anchovy).

Mix tuna with anchovies, lemon juice and caps. Mix with the Mayonnaise.

Dressing

Cut it veal which is firm in thin slices. Spread nicely on a plate, cover with Tuna sauce. Decorate with caprons and lemon zest and taste!

Conclusion

We can accompany this vitello Tonnato a good seasonal salad. This dish is traditionally cold but can be tasted warm.

In my diner cocktail, https://cathyrosi.com/le-cocktail-dinatory-autumn-winter-2023-2024/ we will also find it in format «bites » !