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Angie Rubeck Ward
Vitello tonnato
Popular starter of veal and tuna sauce. With a little rocket, perfect for a dinner
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
395Calories
Sodium35% DV850mg
Fat45% DV29g
Protein56% DV28g
Carbs1% DV2g
Fiber12% DV3g
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