Here comes a classic from the 80s. Served in every italian restaurant around Germany. A bit outdated these days, but I had a couple of weeks ago a very good version at an opening of a wine bar in Potsdam. Well-made and I enjoyed it.

By coincidence there was an offer this week from my food dealer for veal eye of round, of course cheaper than a filet. Time to make it.

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.

Bottom-line, delicious on a saturday afternoon with 25C in the countryside…