PIEDMONT - Vitello tonnato
1 hour
6/8 servings
INGREDIENTS
Veal 1.7lb
Celery stick 1
Carrots 1
Onions 1
Garlic 1 clove
White wine 1 cup
water 6 cups
laurel 1 leaf
cloves 3
Viaggio extra virgin olive oil 3 tbsp
black pepper½ teaspoon
salt 2 pinches
Eggs 2
tuna in oil 3.5oz
anchovies in oil 3
capers in salt 1 tablespoon
DIRECTIONS
To prepare the Vitello tonnato, start by cleaning the vegetables that will serve to cook the meat. Wash them, and chop the carrot, the onion and the celery. Collect the ingredients in a bowl and add the garlic. Now clean the meat eliminating any cartilage and filaments of grease. In a large pot, put the piece of meat, the chopped vegetables, the laurel, 2-3 cloves and the grains of black pepper. Pour the white wine and the water to cover the meat. Add two pinch of salt and then the oil. Turn on the stove and wait till it boils. After that, remove little by little the foam that will emerge on the surface. Then cover with the lid and cook on low heat, leaving to cook about 40-45 minutes. Once cooked, drain the piece of meat and let it cool completely. Then remove laurel, pepper and cloves and drain the vegetables in a bowl. In the meantime, prepare the boiled eggs. Put the eggs in a saucepan with abundant cold water. Switch on the stove and from the moment of boiling, count 9 minutes. When they are cooked, drain and let them cool. Once cooled, peel and cut into 4 parts. Add the egg in the bowl with the vegetables. Add also the drained tuna, the anchovies in oil and the capers desalted then add some broth. Use the Immersion blender and add more broth if needed. Blend until you get a smooth cream. At this point the meat should be completely cold. Slice it thinly with a knife. Place the slices in a serving dish and pour on top the cream obtained.
ENJOY!
