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Vitello tonnato
Vitello tonnato
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This is an Italian recipe with veal together with a fish sauce. It is a starter served cold together with a fresh green salad. It can be prepared a day before to save time. The sauce is originally decorated as a mountain of mayonnaise on the plate.

Ingredient List for 4 servings:
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1 can Tuna
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1 Egg yellow
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100 ml Olive oil
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1 tablespoon Capers
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4 Anchovies
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1 tablespoon Citron juice
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1 pinch Salt
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1 pinch Pepper

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400 gr Veal
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1 Onion
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6 Cloves
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1 Carrot
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1 Celery stalk
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1 sprig Thyme
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1 bouquet Garni laurel
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1 glass White wine
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1 pinch Salt
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1 pinch Pepper
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8 Capers

Instructions:
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Drain the tuna and mix together with the capers, egg yellows, anchovies, olive oil and the citron juice. Add the salt and pepper
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Add some broth from the cooking of the meat and mix well. Adjust the taste according to your taste with the spices, cooking broth and citron juice.

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Peel the onion and the carrot. Stick the cloves in the onion.
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Put the veal in a casserole together with the rest of the ingredients and cover with water.
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Cook on low heat for 1-2 hours until the meat is tender.
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Let the meat rest in the broth and then cut in thin slices.
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Arrange the meat in slices on the plate and cover with the sauce and decorate with some capers

A selection of recipes from the same country.
This recipe is from Italy
A recipe of a homemade pizza, with a thick bottom enriched with olive oil to make it easy to bake out. The topping on this pizza is a bit different with just tomato sauce, anchovies and olives. This gives the option to serve this wonderful pizza cold as a starter in smaller pieces, or the traditionally way warm.
Fast dish to do in the middle of the week when you do not want to cook for a long time. You can add fresh vegetables like avocado, paprika, cucumber, or some feta cheese to Add more taste.
With this recipe it is easy to do your own homemade traditional Italian bread with rosemary. It is a soft and fluffy bread that can be served as a starter or a side dish. In Italy you can find the focaccia bread with many topping variations and with extra olive oil on top.
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