Vitello Tonnato Recipe
Ingredients
| Celery stalks | 3 1/2 Pound | |
| Olive oil | ||
| Carrots | 3 | |
| 10 anchovy fillets | ||
| 1/2 sour pickle | ||
| Tuna fish | 2 Can (10oz) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Egg yolks | 2 | |
| Rice | 1 1/2 Cup (16 tbs), uncooked | |
| Green onions | 6 , sliced | |
| Red onion | 1 , chopped | |
| Green pepper | 1/2 , chopped | |
| 12 each ripe and green olives, chopped | ||
| Parsley | 1/4 Cup (16 tbs), minced | |
| Tarragon vinegar | ||
| Salt, pepper, and ground thyme to taste | ||
| Salt, pepper, and ground thyme to taste | ||
Directions
Simmer veal, 4 celery stalks, 1/2 cup olive oil, 1 carrot, next 5 ingredients, and seasonings for about 3 hours.
When tender, cool in pot.
Puree ingredients except meat in an electric blender or force through a food mill.
Beat egg yolks and stir in 1/2 cup oil, a few drops at a time.
When thickened, beat in pureed mixture.
Cook, and cool rice.
Add 2 chopped carrots, 1 cup diced celery, green and red onion, green pepper, olives, parsley, remaining oil, and vinegar, salt, and pepper to taste.
Add a little puree.
Serve veal sliced very thin with the puree as a sauce and with the rice salad.
Garnish with artichokes and pimientos, if desired.
Makes 8 servings.
When tender, cool in pot.
Puree ingredients except meat in an electric blender or force through a food mill.
Beat egg yolks and stir in 1/2 cup oil, a few drops at a time.
When thickened, beat in pureed mixture.
Cook, and cool rice.
Add 2 chopped carrots, 1 cup diced celery, green and red onion, green pepper, olives, parsley, remaining oil, and vinegar, salt, and pepper to taste.
Add a little puree.
Serve veal sliced very thin with the puree as a sauce and with the rice salad.
Garnish with artichokes and pimientos, if desired.
Makes 8 servings.
Chef
