Vitello Tonnato

Rating: 3.4286 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)


For garnish:


Scrape the carrots. Clean and rinse the celery. Remove the skin from the onion. Cut all vegetables into thin slices. Rinse the meat briefly with cold water, rub dry with kitchen roll. Place in a suitable baking dish with the vegetables, bay leaves and cloves. Pour three quarters of the white wine and marinate overnight. A day later, wrap the meat tightly in a piece of gauze or cotton tulle so that it keeps its shape during cooking. Put the meat in a dish big enough to hold the piece. Pour the marinade over it and season with salt and freshly ground pepper. Let it boil at high temperature, then cook at low temperature with the lid closed for about 1 hour.

Then cool the meat in the broth.

Grind the tuna. Beat the egg yolks with the juice of one lemon until creamy, then add the oil drop by drop and stir until a creamy sauce is obtained. Stir in the strained tuna. Thin with the wine vinegar and enough of the reserved white wine to make the sauce flow like cream. Season with salt and freshly ground pepper.

Unwrap the meat, pat dry and cut into narrow slices. Place on a platter in a flaky fashion. Finely chop the capers, mix them into the sauce and spread it evenly over the meat.

Chill for 5 to 6 hours before serving. Top with parsley and lemon wedge

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