Vitello Tonnato
Vitello Tonnato
Ingredients
- 1 top round veal roast, about 750 g
- 3 anchovies, coarsely chopped
- 2 tablespoons (30 ml) olive oil
- 1 onion, sliced
- 2 stalks celery, diced
- 3 cloves garlic
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig parsley
- 1/2 cup (125 ml) white wine
- Juice of 1 lemon
- Water
- 1 tablespoon (15 ml) capers, rinsed and drained
- 2 to 4 anchovy fillets
- 1 cup (250 ml) mayonnaise
- 2 cans 120 g tuna, drained
- 1/4 cup (60 ml) broth
- Capers, for garnish
Instructions
- With a sharp knife, slit the meat in a few places and insert pieces of anchovies.
- In a saucepan, brown the veal on all sides in the oil. Season with salt and pepper.
- Add the vegetables, garlic, herbs, wine and juice of half a lemon. Cover with water. Simmer gently, covered, for 1 hour and 30 minutes to 2 hours. Skim occasionally during cooking. Cool the meat in its poaching liquid overnight in the refrigerator.
Vitello Tonnato