01 Aug Traditional Vitello Tonnato
Ingredients:
Preparation:
Oven temperature: 200/400
In a frying pan over medium/high heat, sear the veal in the olive oil for 2 minutes on each side (all four sides).
Place the veal on a baking sheet covered with parchment paper and bake in the middle of the oven for about 15 minutes (or until the internal temperature reaches 52/125). Keep the cooking juices.
Wrap the veal in parchment paper and let cool for about 2 hours.
Meanwhile, prepare the tuna sauce. Using a food processor, beat the egg yolks with the vinegar and a pinch of salt until smooth. Add the anchovies and capers and beat again. Add a drizzle of oil and continue beating until it develops a mayonnaise consistency. Add the tuna and cooking juices and beat again.
On a work surface, remove the string from the veal and carve into thin slices. Serve drizzled with the sauce and garnished with arugula and capers.
Ingredients
Directions
Oven temperature: 200/400
In a frying pan over medium/high heat, sear the veal in the olive oil for 2 minutes on each side (all four sides).
Place the veal on a baking sheet covered with parchment paper and bake in the middle of the oven for about 15 minutes (or until the internal temperature reaches 52/125). Keep the cooking juices.
Wrap the veal in parchment paper and let cool for about 2 hours.
Meanwhile, prepare the tuna sauce. Using a food processor, beat the egg yolks with the vinegar and a pinch of salt until smooth. Add the anchovies and capers and beat again. Add a drizzle of oil and continue beating until it develops a mayonnaise consistency. Add the tuna and cooking juices and beat again.
On a work surface, remove the string from the veal and carve into thin slices. Serve drizzled with the sauce and garnished with arugula and capers.