It will be very hot in the coming days and I am planning cold and lukewarm dishes like Gazpacho, Mozarella&Tomato, Spaghetti alla Nerano and Vitello Tonnato for the cottage on the countryside.
I made some adjustments for my taste, as I am not a fan of poached meat which is classic for Vitello Tonnato…veal filet poached in white wine&water, vegetables and herbs.
In addition my slices are much thicker than what I know from the german-italian restaurants. In these restaurants the veal is ultra-thin sliced and flooded with sauce, too much sauce and too thin sliced meat in my view. You taste nothing from the meat. In addition I don’t have a machine to slice it such thin.
I should also mention that I did not use veal filet, instead I used eye of round (Semmerrolle) which is much cheaper and even more flavorful.
countryside
Ingredients
500g veal filet or eye of round
200g tuna filet in oil/water (Ortiz)
1 lemon
3 tbsp capers in salt (soaked in water before using)
2-3 anchovy filets
200g mayonnaise (2 egg yolks + 200-250ml sunflower oil) or ready-made
salt&pepper
rosemary&thyme
Preparation
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Pre-heat the oven to 120-140C or 240-280F… sauté the veal shortly on both sides in a pan.
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Add a few sprigs rosemary&thyme and put in the oven for 25-30min. Then remove the meat from the oven and let it cool down.
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Meanwhile make the sauce. Combine tuna filet, anchovies, 2 tbsp capers, juice of lemon and mayonnaise. Put in a blender, food processor or use an immersion blender.
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Cut the meat in slices and add carefully the sauce, not too much. Finally put additional capers on top. Serve with a good baquette or sourdough bread. AND with a glass of Champagne.
