Vitello Tonnato
Description
This appetizer is quick and easy to make. In this recipe, serve it at the table.
Instructions
- 1
Step 1
Cut the veal fillet in half lengthwise along the grain. Wrap it tightly in several layers of plastic wrap in the shape of a sausage and tie the ends.
- 2
Step 2
Then lower them into boiling meat broth, cover with a lid, and turn off the heat. After 4 hours, remove the "sausages", peel off the wrap, and let cool.
- 3
Step 3
For the sauce, place vegetable oil, egg yolks, lemon juice, mustard, salt, and pepper in the bowl of an immersion blender. Lower the blender onto 1 whole egg yolk. Start blending the mixture without lifting the blender from the bottom for 1 minute. Then gradually raise it upward, blending the sauce. You will get a very thick mixture.
- 4
Step 4
Draining the tuna, press the fish well. Add the tuna, anchovies, pepper, cream, a tablespoon of broth, and balsamic vinegar to the sauce. Blend everything until smooth.
- 5
Step 5
Slice the cooled meat into thin slices.
- 6
Step 6
Finely chop the herbs and drain the capers. If you don’t have capers, you can use a pickled cucumber. Pour the sauce over the meat, sprinkle with the herbs and capers (or cucumber) — and voilà!