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 minSnackfilo pastry, butter, salmon fillet, spring / forest onion, lime, soy sauce, lime, onion, garlic, Red pepper, fresh ginger, sunflower oil, curry powder, mango, cane sugar, lime,salmon snacks with sticky mango chutney -
15 minSmall dishpine nuts, Parmesan cheese, basil, garlic, extra virgin olive oil, puff pastry, egg,pesto rolls -
20 minAppetizercod fillet, lime, Red pepper, garlic, blood orange, orange, pomegranate seed, spring / forest onion, olive oil,ceviche of cod with orange -
20 minAppetizerwater, stock cube, half-to-half-chopped, dried nutmeg, fresh soup vegetable, bunch onion,soup with lots of balls
Nutrition
395Calories
Sodium35% DV850mg
Fat45% DV29g
Protein56% DV28g
Carbs1% DV2g
Fiber12% DV3g
Loved it