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Home :: Vitello tonnato
Vitello tonnato
Preparation time : 40 minutes .
Cooking time : 1 hour 30 minutes (plus cooling time).
Serves :: 6
Ingredients
-
1.5kg nut of veal
- 45g canned flat anchovy
fillets, drained
- 1 clove garlic. sliced thinly
- 2 medium carrots (240g),
chopped finely
- 3 trimmed sticks celery (225g),
chopped finely
- 2 medium brown onions
(300 gm) quartered
- 6 sprigs parsley
- 1.25 litres (5 cups) chicken stock
- 1-1/2 cups [375mI) dry white wine
- 1-1/2 tablespoons capers
- Tuna sauce -
- 3/4 cup (180 ml) vegetable oil
- 1 egg yolk
- 100g canned tuna, drained
- 2 tablespoons lemon juice
- 1/4 cup (60ml) cream
Preparation
-
Using tip of sharp knife, make shallow cuts along length of veal. Cut four anchovy fillets into 1cm lengths; reserve remaining anchovies. Insert anchovy pieces and garlic into each cut in veal. Place veal in large saucepan; cover with cold water. Bring to a boil; boil 1 minute, uncovered. Drain veal; rinse under cold running water.
- Return veal to pan with carrot, celery, onion, parsley, stock and wine; bring to a boil. Reduce heat; simmer, partly covered, about 11/2 hours or until veal is tender. Remove veal from stock; leave to cool. Reserve 1/4 cup stock for sauce; cool. (Can be made a day ahead to this stage and refrigerated, covered.)
- Cut veal into thin slices. Dip veal into sauce and arrange in overlapping slices around plate. Serve remainder of sauce separately; sprinkle with capers.
Tuna sauce
- Cover reserved anchovy fillets with water; stand 10 minutes. Drain; pat dry with absorbent paper. Place oil, egg yolk, tuna, anchovy and juice in blender; blend until smooth. Place mixture in small bowl; stir in cream and reserved stock. (Can be made a day ahead and refrigerated, covered.)
Per serving - 39.4g fat; 2785kJ
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