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Vitello tonnato come fare ricetta piemontese di carne
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Piedmontese cuisine boasts veal with tuna sauce, a delicious and versatile dish with veal and tuna sauce, suitable as an appetizer or second course on any occasion. • 🍳 INGREDIENTS 🍳 • For the meat • Veal topside 800 g • Carrots 100 g • Celery 80 g • Onion 160 g • 2 bay leaves • Mixed pepper 10 • Cloves 5 • Water 1 l • White wine 0.5 l • Rosemary 1 sprig • Garlic 1 clove • For the tuna sauce • Medium eggs 4 • Tuna in oil 150 g • Pickled capers 10 g • Anchovies in oil 6 • Salt to taste • Meat broth to taste • To decorate • Pickled capers (or caper flowers) to taste • 🍳 PREPARATION 🍳 • 00:00 - To make the veal with tuna sauce, start preparing the meat. Tie your veal topside to hold it in shape while cooking • 01:45 - Peel the onion and cut it into four wedges. Wash the carrot, peel it and cut it into small pieces; Wash and cut the celery in the same way. • 02:13 - In a pan, put the meat, vegetables, bay leaves, peeled garlic clove, cloves and rosemary sprig. Now cover all the ingredients with the water and the white wine. Add a pinch of salt and peppercorns. Cook for about 60 minutes. • 03:33 - Boil the eggs, let them cool well and shell them. In a bowl, put the hard-boiled eggs, anchovies, capers and tuna. Also add a little of the meat broth kept aside. Let's mix it all up. • 05:20 - Take the piece of lath and cut it into 2-3 mm thick slices. Arrange the meat on a platter or a nice serving plate. Sprinkle each slice of veal with a generous spoonful of tuna sauce. You can garnish the dish with some capers if you like.
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