Homemade Vitello Tonnato after my style
Time
Preparation time: 30 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 2 hours
Vitello Tonnato is a delicious appetizer from the Italian kitchen.
ingredients
The meat
- 600 g veal back
- Salt and black pepper from the mill
The spices
- 1 chili pepper
- 1 stalk of rosemary
- 2 tbsp germ oil
- 2 garlic cloves peeled and halved
The sauce
- 2 yolks
- 150 ml of germ oil
- 200 ml of natural yoghurt
- 160 g of tuna in its own juice
- 5 anchovy fillets in oil from the glass
- black pepper to taste
The decoration
- black olives to taste
- Capers to taste
- some fresh basil leaves
preparation
The meat
- Set the oven 120 ° C top / bottom heat.
- Place a grill in the middle and a drip pan in the bottom rail.
- Rinse the meat cold, dry well and season well with salt and black pepper from the mill and massage the spices well.
- Heat a pan of neutral oil over the chilli pepper, add the rosemary and garlic and fry the meat on all sides over medium heat.
- After roasting, place the meat on the grill for about 90 minutes at 100 ° C.
- The meat after the cooking time (it should have a core temperature of 65-68 ° C) get out of the oven and let it cool.
The sauce
- Drain the tuna in a sieve.
- In a shaker 1 egg yolk give 150 ml of oil to run gently a dip blender gently and the egg yolk whisk (blender to full load) is the egg yolks well whisked the blender slowly pulling up.
- If all this has been done with feeling, you now have a basic mayonnaise. Which is now refined.
- Put the drained tuna, the anchovy fillets and the yoghurt into the beaker and mix everything with the blender to a homogenous mass.
The serving
Cut the meat into thin slices, place on a plate, sauté with the sauce, sprinkle the olives over it and sip the whole with a toasted baguette.
If you still want to distribute capers, it can.
