Veal à la Vitello Tonnato
Vitello tonnato is a wonderful Italian dish from Piedmont. In this recipe, steaming keeps the meat tender and juicy. Thin slices of veal are served cold and topped with a special tuna–caper sauce that turns a simple dish into an exquisite symphony of flavors.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1030 g water
- 1 g ground black pepper
- 1 g allspice
- 1 g bay leaf
- 150 g canned tuna in oil
- 3 g lemon peel
- 1 g cloves
- 10 g anchovies
- 30 g capers
- 5 g garlic
- 15 g salt
- 10 g lemon juice
- 100 g white dry wine
- 40 g chicken eggs, yolk
- 10 g mustard
- 200 g Oil, rapeseed
- 1 g pepper balls
- 700 g veal loin
Method of cooking:
- Place the bowl on the lid without a measuring cup, reset the scale, and weigh 700 grams of veal loin cleaned of membranes and 100 grams of dry white wine. Set the bowl aside.
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