The vitel tone' is indeed an Italian recipe, from Piemonte, to be precise. It's supposed to be an appetizer, but in my opinion works perfectly as a main course. I really love when my mom cooks it and I tried to do it myself. It wasn't as awesome as hers, but hey, it was my first time, ok? So, here we go.
Vitel Tone'
Ingredients: 2lbs of veal meat (beef might still work, but it's gotta be tender), one big onion (or two small), 3/4 garlic cloves, a couple of rosemary branches, 5-6 bay leaves, 1/2 carrots (depending on the size), 2 celery sticks, some cloves (5-10 depending on your tastes), 3 cups of white wine, 10 anchovies fillets, 200g (7 oz) of tuna (better the one in oil, drained), some capers (1tsp or more if you like them of the ones in vinegar), 4 eggs, salt, pepper, 5-6 tsp of extra virgin olive oil and some drops of balsamic vinegar.
Preparation: put the meat in a pot (better if tall and narrow) with wine, onion, garlic, rosemary, bay leaves, carrots, celery, cloves, salt and pepper. Then add water until the meat is completely covered. Put it on a stove at medium-low and let it cook for about 1 hour and a half. When it's cooked, put the meat on a side (it has to cool down til room temperature or lower) and strain the sauce to take out the spices and vegetable.
For the sauce, you can use a food processor or use a bowl and an immersion blender. First boil the eggs, peel and mash them. Then put in the food processor, tuna, anchovies, capers, eggs. Add alternately the sauce from the meat cooking and oil, until you reach the consistency of a creamy thick sauce.
Now cut the meat in thin slices (this is easier if the meat is cold) and put them in a glass pan or in a big plate covering each layer (if you have a lot of meat) with the sauce you prepared and adding some capers here and there. Then put the pan in the fridge for about 1 hour (or more) to make the sauce condense a little bit.
Your vitel tone' is now ready to be served.
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