For 6 people
Easy recipe
INGREDIENTS
For the veal :
- 600g cooked veal fillet
- 12 berries of capers
- 80g of parmesan cheese
- 1 bunch of arugula
- 24 anchovy fillets
- 30ml drizzle of olive oil
- Flower of salt
- Pepper
Pour la sauce tonnato :
- 2 egg yolks
- 30g of parmesan cheese
- 150g of tuna in olive oil
- 10 anchovy fillets
- 10g of Dijon mustard
- 1 lemon juice
- 1/2 clove of garlic
- 275ml grape seed oil
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Prepare the tonnato sauce. In a blender, finely chop the garlic and parmesan. Add the tuna, anchovies, egg yolks, mustard and lemon juice. Puree until smooth for about 1 minute. On medium speed, slowly add the oil to obtain an emulsion that is a little more fluid than mayonnaise. If it seems thick, you can thin it with a little water. Set aside in the refrigerator. Slice the veal very thinly. Cut the caper berries in half lengthwise.
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Spread the tonnato sauce in the bottom of a large plate. Arrange the slices of veal, folding them slightly to give the dish more volume.
- Add the capers and anchovies evenly, followed by several shavings of Parmesan cheese made with a vegetable peeler. Add a few arugula leaves. Finish the seasoning with olive oil, fleur de sel and freshly cracked pepper.
The Pinot Noir "Les Natures" 2020 will be a perfect match for this Vitello Tonnato. A match that will not leave you indifferent!
