Vitello Tonnato with Caper Sauce
Main Dishes • Italian
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 0 lbs
- Dijon Mustard 2 teaspoons
- Egg white 2 pieces
- Olive Oil ½ cup
- Canned tuna in its own juice 5 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.
Step 3
Thinly slice the veal and drizzle with the sauce. Garnish with chopped carrots, capers, parsley, lemon, and olives.
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