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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

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This recipe is from Italy
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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.
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