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
-
140 minAppetizerScottish salmon fillet, fresh rosemary, extra virgin olive oil, oranges, olives, capers,salmon 'mi-cuit' with orange
-
60 minAppetizerMussels, solid potatoes, winter carrot, celery, butter, smoked bacon, onions, garlic, dry white wine, flour, Full Milk, whipped cream,boston clam chowder
-
35 minLunchsunflower oil, leeks, potatoes, rice, Meat bouillon, smoked bacon strips, Brabants rye bread,brabant leek soup
-
15 minAppetizerfoccacci bread, hazelnut, small stalks of celery, gorgonzola, conference pears, olive oil,Italian salad from conference and gorgonzola
Nutrition
395Calories
Sodium35% DV850mg
Fat45% DV29g
Protein56% DV28g
Carbs1% DV2g
Fiber12% DV3g
Loved it