Recipe: how to make a real Vitello Tonnato like in Italy?
Ingredients for 2 people:
400 g veal tenderloin
Vegetable broth
Extra virgin olive oil
Salt and pepper
50 g carrots
50 g celery
50 g onions
For the mayonnaise
105 g extra virgin olive oil
8 gr of red Barolo vinegar
A pinch of salt
1 tablespoon lemon juice
2 egg yolks
For the tuna sauce
Olive oil mayonnaise
150 g natural tuna
25 g desalted capers
Recipe:
Cook the veal and vegetables (carrot, celery and onion) cut into small cubes with a little olive oil in a saucepan. Add salt and pepper.
Cover with broth.
Cook lightly until the meat reaches 60 ° C at the heart. If you do not have a thermometer, cook over moderate heat for about 25 minutes from the boiling point of the broth. Then let it sit.
For the mayonnaise, mix the extra virgin olive oil, lemon juice, salt and vinegar. Refrigerate for 1 hour. Then add the egg yolks and mix at maximum power.
Crush the tuna. Finely chop the capers. Mix with mayonnaise.
Cut the meat into very thin slices, carpaccio style.
Dress with a layer of veal and a layer of tuna sauce. Drizzle with olive oil.
