Vitello Tonnato Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless lean veal,
Preferably eye of round,
2: Carrots, coarsely chopped
1 Stalk: celery, coarsely
Chopped,
1: Onion, coarsely chopped
5 Sprigs: Italian parsely,
Coarsely chopped,
1 can: , (3 1/2oz) oil-packed tuna,
Well drained,
3 tbsp: Capers, drained
2 Small: sweet pickles, drained
And coarsely chopped,
3: Anchovy fillets, coarsely
Chopped,
1/4 cup: Mayonnaise,
1/3 cup: Lemon juice,
Black pepper and salt to,
Taste,
1/4 cup: Each olive oil and corn oil,
Italian parsely,
Lemon slices,
Capers,
Directions:
Put veal, carrots, celery, onion and parsely in a large saucepan and
cover veal with cold water. Bring to a boil, then reduce heat and
simmer, covered, for 1 1/2 hours. Cool veal completely. Meanwhile,
puree tuna, capers, pickles and anchovies together in a food
processor or blender. Add mayonnaise, lemon juice and oils; mix until
well blended. Add pepper, taste, and add salt if necessary. Slice
veal into very thin slices. Arrange on a platter and spoon tuna sauce
over. Veal should be completely smothered in sauce. Serve any
leftover sauce on the side. Garnish with Italian parsely, lemon
slices and capers.
Source from luhu.jp
cover veal with cold water. Bring to a boil, then reduce heat and
simmer, covered, for 1 1/2 hours. Cool veal completely. Meanwhile,
puree tuna, capers, pickles and anchovies together in a food
processor or blender. Add mayonnaise, lemon juice and oils; mix until
well blended. Add pepper, taste, and add salt if necessary. Slice
veal into very thin slices. Arrange on a platter and spoon tuna sauce
over. Veal should be completely smothered in sauce. Serve any
leftover sauce on the side. Garnish with Italian parsely, lemon
slices and capers.
Source from luhu.jp