|
 |
 Vitello tonnato (Veal with Tuna Mayonnaise)
Ingredients (For 4 persons):
800 g veal jowls, 250 ml dry white wine, 150 g Carli Tuna, 2 egg yolks, 1 teaspoon of French mustard, 200 ml Carli Extra Virgin Olive Oil, 2 lemons, 1 peeled clove of garlic, 3 tablespoons of capers, 1 bunch of aromatic herbs, salt, pepper
Time required: 15 minutes preparation + 1hour cooking time
|
|
|
Preparation
Heat 1 tablespoon of oil in a high-sided frying pan. Brown the veal on both sides, then douse with wine and water so that the meat is covered. Add the aromatic herbs and garlic. Add salt and pepper and lower the heat so that the mixture simmers. Cover and leave to cook for 1 hour, turning the meat several times. When the meat is cooked, drain and
take it out of the pan. Then wrap it in some aluminium foil and leave to cool. Drain the tuna and put into the blender. Mix together the egg yolks, mustard, salt and pepper in a bowl. Add the oil a little at a time beating the mixture in order to make a mayonnaise. Add the blended tuna, the juice of a lemon, the drained capers and mix all together. Cut the meat in very thin slices then cover with the sauce. Decorate with thin slices of lemon and serve.
|
 |
