Vitello tonnato traditional

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: eye of round or veal fillet

Difficulty: *

Cooking methods: boiling

Preparation

Rub the eye of round or veal fillet with salt and pepper. Peel the onion and prick in the cloves. Pour the wine into a pan and add the eye of round, the onion with cloves and 2 anchovy fillets. Bring it all to the boil quickly, turn the heat down and allow the eye of round to simmer gently for 40 minutes with the lid on the pan (veal fillet 20-25 minutes). Turn the meat every now and then. Remove the eye of round from the liquid and allow to cool. Cover the meat or roll it in foil to prevent it drying out.

Reduce the liquid to 2 dl., then strain. Drain the tuna and add it to the liquid, together with 1 tbsp. of capers and 1 anchovy fillet. Puree the sauce in a liquidiser. Allow the sauce to cool further and then stir in the mayonnaise and cayenne pepper. Slice the cooled meat thinly and arrange on the plates. Pour the sauce over the meat. Garnish with the capers, anchovy fillets and segments of lemon. Sprinkle with a little paprika powder.

Tip:
* Replace 1 dl. of white wine with 1 dl. marsala.

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