Vitello Tonnato, a traditional Italian dish, is known for its divine combination of cold tender veal slices served with a rich tuna sauce. Hailing from the mountainous region of Piedmont, this recipe has captured the hearts of many and has become a popular choice for main courses at dinner parties.
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Ingredients
For the meat
2 lb - 1 kg Veal or pork loin rump, eye round or topside
1 onion
1 carrot
1 stalk of celery
1 bay leave
1 tablespoon salt
4 peppercorns
¼ cup - 60 ml white wine

For the sauce
9 oz - 250 gr tuna canned in olive oil, drained
4 anchovy fillets
2 boiled eggs
1 lemon juice
4 tablespoon meat cooking water
½ cup - 120 ml extra virgin olive oil

Garnish
10 pickled gherkins
20 capers
1 bunch fresh parsley

Introduction (0:00)
Ingridients (0:34)
Cooking the meat (0:45)
Making the tuna sauce (1:28)
Assembling the dish (1:56)
Serving it (3:05)

Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. [ Ссылка ]

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