Vitello tonnato

Name: Vitello tonnato
Prep time: 30 min
Total time: 260 min
Yield: 8
Ingredients: 1 litre water; 3 dl white wine; 1 lemon; 1 carrot; 1 onion; 1 bay leaf; 700 g roast veal; 2 hard-boiled eggs; 1 tin white tuna in brine; 2 tbsp lemon juice; ½ dl sunflower oil; 2 anchovy fillets; 1 tbsp capers; ½ tsp salt; 2 tbsp caper berries

Ingredients

8 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 litre water

3 dl white wine

1 lemon, use only the juice

1 carrot, chopped

1 onion, quartered

1 bay leaf

700 g roast veal (e.g. eye of round)

Sauce

2 hard-boiled eggs, halved

1 tin white tuna in brine (approx. 160 g), drained, broken into chunks

2 tbsp lemon juice

½ dl sunflower oil

2 anchovy fillets

1 tbsp capers

½ tsp salt

To serve

2 tbsp caper berries

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How it's done

Meat

Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil and then reduce the heat. Add the meat, leave to infuse just below the boil for approx. 50 mins. Remove the pan from the heat, leave the meat to cool in the stock. Set aside 50 ml of the stock.

Sauce

To make a smooth sauce, puree the reserved stock with the eggs and all the other ingredients up to and including the capers, then season with salt.

To serve

Carve the meat very thinly across the grain, plate up. Top with the sauce and garnish with caper berries.

How-tos

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«Vitello tonnato»

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8 people

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