Filter
Reset
Sort ByRelevance
Angie Rubeck Ward
Vitello tonnato
Popular starter of veal and tuna sauce. With a little rocket, perfect for a dinner
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the schnitzels with salt and pepper. Heat the oil in a frying pan and fry the meat over medium heat in 4 min. Rosé. Pour the wine over and let it simmer for 2 minutes on low heat. Remove the meat from the pan and allow to cool.
-
Slice the anchovy fillets and the tuna. Mix in the mayonnaise and stir into a smooth sauce. Dilute the tuna mayonnaise with a dash of water. Stir in the capers and season with salt and pepper.
-
Cut the meat into thin slices. Place the meat on a plate and spread the tuna mayonnaise and the rest of the capers. Cover the dish with cling film and let the vitello tonnato marinate in the refrigerator for at least 1 hour.
Blogs that might be interesting
-
45 minAppetizerroot, onion, celery, dry white wine, laurel leaf, fresh thyme, black peppercorns, salt,court-bouillon
-
15 minAppetizerChestnut mushroom, chives, parsley, basil, mustard, lemon, mild olive oil,salad of mushrooms and fresh herbs
-
20 minAppetizerlime, honey, chili flakes, sesame oil, coriander, avocados, ice shrimp, lettuce,ice shrimp cocktail fresh and spicy
-
20 minLunchRoquefort, danish blue, gorgonzola, mixed leaf lettuce, meat tomato, green pepper, cucumber, green olive, spring / forest onion, capers, olive oil, White wine vinegar, fresh oregano, fresh thyme, dried oregano, dried thyme,Greek salad with blue cheese
Nutrition
395Calories
Sodium35% DV850mg
Fat45% DV29g
Protein56% DV28g
Carbs1% DV2g
Fiber12% DV3g
Loved it