Title: Vitello Tonnato Recipe
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Vitello Tonnato Recipe
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 12 hours. Add veal and bring back to a boil.
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Then add the chopped celery 2 bay leaves 6 sage leaves and 3 whole cloves.
Vitello tonnato recipe. Put the celery carrot herbs and onion in a pan that is just big enough to fit the veal. Pour over the wine and add. Add 3 inches of water and bring to a boil.
Add the veal checking that it is just covered by the water. Rachel Roddys recipe for tonnato sauce This creamy tuna and anchovy mayonnaise from northern Italy suits meats hard-boiled eggs and buttery lettuce but is superb over tomatoes. Ingredients 4 fresh red chillies 4 anchovies 2 tablespoons small capers 1 tablespoon red wine vinegar 4 tablespoons extra virgin olive oil 2 tablespoons quality tinned tuna in oil 2 heaped.
Bring back to the boil then turn off the heat cover and leave to cool for three hours. How to make vitello tonnato Start by placing the veal in a bowl and cover with white wine. Add 12 litres of water bring to the boil and simmer for five minutes.
In a pot just large enough to fit veal put wine celery onion carrot leek marjoram thyme and garlic. Put the veal in a medium roasting dish and rub the whole piece of meat with some salt and then cover completely with a little olive oil use your fingers to do this. Vitello tonnato veal with tuna sauce is a northern Italian classic but it can be hard to convince the uninitiated that its even a good idea.
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