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
-
35 minAppetizerbuttered puff pastry, green asparagus tips, cream brie,brie tarts with green asparagus tips
-
20 minAppetizerChristmas quiche, mixed iceberg lettuce, almond shavings,festive Christmas quiche
-
755 minAppetizermeat fond, dry white wine, gelatin, shallots, garlic, ham, fresh parsley, bunch onions, butter, creme fraiche, salt and pepper,ham terrine in parsley jelly
-
15 minAppetizerricotta, fresh green pesto, green lasagne sheets, herbal oil basil, grated Grana Padano,open lasagna with pesto ricotta
Nutrition
395Calories
Sodium35% DV850mg
Fat45% DV29g
Protein56% DV28g
Carbs1% DV2g
Fiber12% DV3g
Loved it