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Vitello tonnato, or vitel tonnè, is a great classic of Piedmontese cuisine: a perfect recipe for when you have guests for dinner, to serve as an appetizer or second course. It consists of very thin slices of lean meat, covered with a sauce made from tuna, eggs, capers and anchovies. Preparing it is really simple: cook the meat in a pan with the vegetables and blend the ingredients for the sauce separately; finally, slice the meat and plate on a large tray. Let's find out how to make it to perfection with our Creator chef Michele Ghedini. Ingredients: 1 kg veal topside 2 carrots Celery Garlic Onion Cloves 500 ml white wine Water Bay leaves Salt For the sauce: 150 g tuna 50 g capers 2 anchovy fillets 2 eggs Juice of 1 lemon Half a glass of broth 00:00 PRESENTATION 00:23 START PREPARATION 01:35 COOK THE MEAT 02:00 PREPARE THE SAUCE 03:20 SLICE THE VEAL 03:48 PLATE AND ENJOY Welcome to Cookist, the magazine dedicated to those who love cooking. News, curiosities and many recipes to color your table. Subscribe to the channel so you don't miss the next video recipe ???? http://cooki.st/hjVXw Our recipe book ???? https://www.cookist.it/ Follow us on ⬇️ Facebook: / cookist Instagram: / cookist For any content use please feel free to contact [email protected] For any content use please feel free to contact [email protected]