Easy Vitello Tonnato Using White Wine Recipe
Ingredients
| Veal rump | 2 Pound | |
| 2 anchovy fillets | ||
| White wine | 1 Cup (16 tbs) | |
| 1 or 2 sprigs parsley | ||
| Onion | 1 | |
| Bay Leaf | 1 | |
| Stalk celery | 1 | |
| Carrot | 1 | |
| Salt | To Taste | |
| Lemon slices | ||
| Mayonnaise | ||
| Tuna fish | 4 Ounce (For tuna fish sauce:) | |
| Anchovy paste | 1 Tablespoon (For tuna fish sauce:) | |
| Lemon juice | 2 Tablespoon (For tuna fish sauce:) | |
| Capers | 1/2 Cup (16 tbs) (For tuna fish sauce:) | |
Directions
Make 3 or 4 incisions in meat.
Insert pieces of anchovy.
Tie meat to keep shape.
Place in cold water to cover with wine, parsley, onion, bay leaf, celery, carrot and salt.
Bring to a boil.
Simmer slowly 1 1/2 to 2 hours until tender.
Allow to cool in water.
Prepare tuna fish sauce: Make thick mayonnaise (using 2 eggs).
Place with tuna fish, anchovy paste, lemon juice and capers in electric blender.
Add enough stock from veal to thin to consistency of thick cream.
Remove veal from stock.
Slice thin.
Arrange on serving dish.
Cover with sauce.
Refrigerate at least 3 hours.
Serve with sliced lemon.
Insert pieces of anchovy.
Tie meat to keep shape.
Place in cold water to cover with wine, parsley, onion, bay leaf, celery, carrot and salt.
Bring to a boil.
Simmer slowly 1 1/2 to 2 hours until tender.
Allow to cool in water.
Prepare tuna fish sauce: Make thick mayonnaise (using 2 eggs).
Place with tuna fish, anchovy paste, lemon juice and capers in electric blender.
Add enough stock from veal to thin to consistency of thick cream.
Remove veal from stock.
Slice thin.
Arrange on serving dish.
Cover with sauce.
Refrigerate at least 3 hours.
Serve with sliced lemon.
Chef
