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https://www.raiplay.it/programmi/esem... - In this lesson, Giovanna learns how to cook roast veal for vitel tonné. Daniele and Giovanna start by browning the veal topside with oil in a pan, so as to seal it and toast it well. They transfer it to a baking pan and add the carrots, onion and celery cut into pieces. They also add the tuna, capers, anchovies, rosemary and sage to the pan. They moisten with white wine, season with salt and pepper and bake at 190° for 50 minutes. Once cooked, they take out the meat, wrap it in tin foil and let it rest in the refrigerator. They blend the cooking liquid well and combine it with the mayonnaise, add the mustard and mix well. They take the veal out of the fridge, cut it into thin slices and place them on a serving dish, sprinkle with the sauce, garnish with the cucunci and serve. Ingredients: 1.5 kg of veal topside 3 carrots 1 onion 2 celery stalks 300 g of tuna in oil 400 g of mayonnaise 1 teaspoon of sweet mustard 50 g of capers 50 g of anchovies 1 glass of white wine 8 cucunci Rosemary and sage Extra virgin olive oil Salt and pepper Cooking: 190° for 50 minutes