- Prep time:
30'
- Cooking time:
45'
- Difficulty:
*
- Wine pairing:
Vitello tonnato
Brown the meat over high heat in the oil. Add wine, salt and pepper, then the bay leaves,
some celery leaves and the garlic clove. Cook in a hot oven at 180 ° for about 45 ‘. Then prepare the tuna sauce: blend two yolks, a little salt, oil, lemon juice and a spoonful of vinegar, until you get a soft mayonnaise. Chop the tuna, capers and anchovies and add everything to the mayonnaise, mixing well. When the meat is cold, cut it into thin slices, put it on a tray and sprinkle it with the sauce. Garnish with a handful of capers and leave to rest in the fridge for a few hours.
Ingredients (4 people): 700 g of veal, 2 eggs, 1 celery, 1 clove of garlic, 200 g of tuna in oil, 3 anchovy fillets, 50 g of capers (plus those for the garnish ), ½ lemon, 400 ml of dry white wine, 2 bay leaves, extra virgin olive oil, white wine vinegar, salt, pepper.
- Cost:
*
