Vitello Tonnato

Watch full recipe: https://youtube.com/shorts/6Mq9QZh5jEc In Italian, Vitello means 'veal' and tonnato, 'tuna sauce'. Now if the thought of veal and tuna doesn't sound the most appetising, you'd be very wrong! It is quite unlike anything you've ever tasted before in a very good way! It’s the perfect appetizer for any occasion.

• Veal 400 approx.
• Celery 2 stalks
• Carrots 2 pieces
• Onions 2 pieces
• Salt to taste
• Black peppercorns
• Bay leaves
• Garlic cloves 3
• White wine 100 ml

• 2 boiled eggs
• 5 anchovies
• 100 ml olive oil
• A squeeze of lemon
• 100 gr of canned tuna
• 5 gr of capers
• 15 gr of gherkins
• 50 ml of the stock from the veal previously cooked

• Step 1: Poach the Meat

1. Place the meat in a pot and add enough water to fully cover it.
2. Add onion, celery, carrots, bay leaves, salt, peppercorns, and garlic to the water.
3. For a 400g boneless veal, poach the meat in simmering water for about 40 minutes.
4. Remove from heat and let the meat cool completely.
5. Wrap the cooled meat in plastic wrap and refrigerate for at least 2 hours (this helps with slicing it thinly).
6. Strain the poaching liquid through a sieve to use as light stock for the sauce. Save any remaining liquid for another recipe.

1. Blend together the following ingredients until smooth: - Hard-boiled eggs - Tuna - Anchovies - Olive oil - Stock - Capers - Gherkins - Lemon juice
2. Use a hand blender, food processor, or any blender of your choice.

1. Take the chilled meat from the fridge and slice it into thin pieces.
2. Arrange the slices in a single layer on a large serving platter.
3. Generously top the meat with the creamy Tonnato sauce.
4. Garnish with capers and serve.

Buon Appetito! Recipe by: Teresa Ibañez (@thegastronomista)