Vitello Tonnato with Caper Sauce

Main Dishes | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vitello Tonnato with Caper Sauce

Ingredients

Salt - 1 teaspoon
Green peppercorns - 12 pieces
Ground clove - 6 pieces
Bay leaf - 3 pieces
Chopped Sage Leaves - 2 pieces
Turnips - 2 pieces
Onion - 1 head
Celery stalk - 1 stalk
Fresh Rose Hips - 1 piece
Veal - 2 lbs
Dijon Mustard - 2 teaspoons
Egg white - 2 pieces
Olive Oil - ½ cup
Canned tuna in its own juice - 7.1 oz
Capers - 3 tablespoons
Meyer Lemon Juice - 2 tablespoons
Anchovy fillet - 5 pieces
Ground Black Pepper - to taste
Chopped Sage Leaves - to taste

Step by Step guide

Step 1

In a pot, bring 8 cups of water to a boil with salt, pepper, cloves, bay leaves, sage leaves, halved onion, carrots, celery, and rosemary. Add the veal, reduce the heat, and simmer for 30–40 minutes. Remove from heat and cover with foil. Place the boiled carrots on a cutting board and chop into small pieces. Set aside. Drain the broth.

Step 2

In a bowl, mix the mustard and egg yolks. While stirring, gradually add 1 teaspoon of oil, then slowly drizzle in 1.25 cups of oil, mixing until the mixture resembles the consistency of sour cream. In another bowl, combine the remaining oil, tuna, capers, lemon juice, and anchovy fillets. Add this mixture to the egg mixture, season with salt and pepper, and mix well. Set aside.