Vitello tonnato without mayo: a variation of the tasty dish

published on 14 September, 2018 at 10:22
Ingredients:
1Kg Veal Meat
200g Anchovies
1 tablespoon pickled capers
300g Tuna in oil
4 Lemons
Extravirgin olive oil
1 Onion
2 Celery Stalks
1 Carrot
1 Parsley tuft
2 Cloves
 
Directions:
Start from the preparation of the stock. In a high pot pour the water, onion (with cloves), carrot and celery. If you want, you can add a couple of meat cubes for the stock. Boil for 20 minutes and then add the meat. Once cooked, allow the veal to cool in the stock and then in the fridge. Then cut it into thin slices.
Sauce: blend the tuna with capers and anchovies. Then add lemon juice, a little oil and blend. Cover the veal and allow it to rest for several hours.
 
Video: https://www.youtube.com/watch?v=i1h5f2-PbuI
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