TRADITIONAL VITELLO TONNATO, recipe from the past, Sonia Peronaci скачать в хорошем качестве

TRADITIONAL VITELLO TONNATO, recipe from the past, Sonia Peronaci

Piedmontese cuisine boasts veal with tuna sauce, a delicious and versatile dish with veal and tuna sauce, suitable as an appetizer or second course on any occasion. 🍳 INGREDIENTS 🍳 For the meat Veal topside 800 g Carrots 100 g Celery 80 g Onion 160 g 2 bay leaves Mixed pepper 10 Cloves 5 Water 1 l White wine 0.5 l Rosemary 1 sprig Garlic 1 clove For the tuna sauce Medium eggs 4 Tuna in oil 150 g Pickled capers 10 g Anchovies in oil 6 Salt to taste Meat broth to taste To decorate Pickled capers (or caper flowers) to taste 🍳 PREPARATION 🍳 00:00 - To make the veal with tuna sauce, start preparing the meat. Tie your veal topside to hold it in shape while cooking 01:45 - Peel the onion and cut it into four wedges. Wash the carrot, peel it and cut it into small pieces; Wash and cut the celery in the same way. 02:13 - In a pan, put the meat, vegetables, bay leaves, peeled garlic clove, cloves and rosemary sprig. Now cover all the ingredients with the water and the white wine. Add a pinch of salt and peppercorns. Cook for about 60 minutes. 03:33 - Boil the eggs, let them cool well and shell them. In a bowl, put the hard-boiled eggs, anchovies, capers and tuna. Also add a little of the meat broth kept aside. Let's mix it all up. 05:20 - Take the piece of lath and cut it into 2-3 mm thick slices. Arrange the meat on a platter or a nice serving plate. Sprinkle each slice of veal with a generous spoonful of tuna sauce. You can garnish the dish with some capers if you like.