Vitello Tonnato

Well yes, my Italian origins resurface and a craving forvitello TonnatoI'm titling the taste buds!

Yes! Voglio bene darlvi la mia ricetta delvitello Tonnato !

Ingredients for 4 people

• 800 g of roasted veal,
• 500 ml ofwhite wine,
• 1 onion,
• 2 cloves of garlic,
• 1 bouquet garnished,
• 3 egg yolks,
• 300 ml of oil (optional forMayonnaise : rapeseed, sunflower, olivesor a mixture... for my part it's a mixturerapeseed/olives)
• 3 filletsAnchovies,
• 400 g ofnatural tuna,
• 2 lemons,
• 3 cs ofcaps,
• Somecapronsfor finishing,
• Salt, pepper

Preparation 20 minutes, cooking 1 hour, rest 12 hours

As with all meats, put themeat at room temperature 1 hourprior to use.

In a jumper dobrown on each side the calfafter 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 thevealin a clean cloth and tighten it well. Keep 12 hours fresh.

Tipanti gaspi: do not throw away thebaking broth, put it in a container with the date and content. Freeze it, it will serve for a future preparation! For otheranti 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 juiceandcaps. Mix with theMayonnaise.

Dressing

Cut itvealwhich is firm in thin slices. Spread nicely on a plate, cover withTuna sauce.Decorate with caprons andlemon zestand taste!

Conclusion

We can accompany thisvitello Tonnatoa good seasonal salad. This dish is traditionally cold but can be tasted warm.

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