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Panizzi Vernaccia di San Gimignano docg

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.