Composition / ingredients
Cooking method
1. Wrap the meat tightly in baking paper, tie it with a thread, securing the ends well, like a sausage.
2. Lower the meat (you will need a tenderloin) into boiling water (or take the broth), cover with a lid, turn off the heat, leave it to cook for 4 hours - this is a slightly modified technology of cooking meat called suvide - the meat itself cooks and becomes tender while the water cools down.
3. Beat the yolks with mustard, pepper and salt.
4. Gradually pour in the oil a little at a time, without stopping whipping.
5. Add anchovies (fillets), tuna (canned), 0.5 tbsp.l. capers, 2 tbsp.l. broth, where the meat was cooked - mix everything and grind in a blender.
6. If necessary, add more broth to make a mass like non-liquid sour cream.
7. Cut the veal into thin slices, pour over the sauce, garnish with herbs and the remaining capers. Vitello tonato veal is ready! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Atlantic anchovies, canned - 135 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Vegetable oil - 873 kcal/100g
- Canned capers - 23 kcal/100g
- Capers - 23 kcal/100g
- Tuna in vegetable oil - 190 kcal/100g
- Tuna in its own juice - 96 kcal/100g
- Fresh tuna - 101 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Egg yolks - 352 kcal/100g
