Vitello Tonnato Recipe
Ingredients
| 1 lb. veal roast, center-cut | ||
| 1 bunch soup greens | ||
| Garlic | 1 Clove (5gm) | |
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Chicken broth | 4 Cup (16 tbs), canned | |
| Dry white wine | 1 Cup (16 tbs) | |
| Parsley | 1 Bunch (100gm) | |
| Egg yolk | 1 | |
| 4 anchovy fillets | ||
| 7-oz. can tuna fish packed in water | ||
| Capers | 3 Tablespoon | |
| 2 tbs. wheat-germ oil | ||
| Whipping cream | 6 Tablespoon | |
| Lemon | 1 | |
| Pinch of freshly ground white pepper | ||
Directions
Wash the meat.
Clean and coarsely cut the soup greens.
Peel the garlic clove.
Bring prepared ingredients to a boil in the chicken broth with the bay leaf and salt.
Lower the heat and simmer for 1 1/2 hours.
Add the white wine and the washed parsley.
Refrigerate the meat in the broth about 6 hours.
For the sauce puree the egg yolk with the anchovies, tuna fish and 2 tablespoons of capers.
Slowly stir in the oil.
Add 5 tablespoons of the broth from the soup, the partially whipped cream, and the juice of 1/2 lemon.
Season with the pepper.
Thinly slice the veal and arrange on individual plates.
Pour on the sauce, and garnish with circles of lemon and the remaining capers.
Clean and coarsely cut the soup greens.
Peel the garlic clove.
Bring prepared ingredients to a boil in the chicken broth with the bay leaf and salt.
Lower the heat and simmer for 1 1/2 hours.
Add the white wine and the washed parsley.
Refrigerate the meat in the broth about 6 hours.
For the sauce puree the egg yolk with the anchovies, tuna fish and 2 tablespoons of capers.
Slowly stir in the oil.
Add 5 tablespoons of the broth from the soup, the partially whipped cream, and the juice of 1/2 lemon.
Season with the pepper.
Thinly slice the veal and arrange on individual plates.
Pour on the sauce, and garnish with circles of lemon and the remaining capers.
Chef
