Fast Guide to Preparing 5-Star Vitello Tonnato
Hoping to eat Vitello Tonnato a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with useful instructions on cooking a Vitello Tonnato like a famous chef made.
We hope you got insight from reading it, now let's go back to vitello tonnato recipe. You can have vitello tonnato using 16 ingredients and 9 steps. Here is how you do that.
To cook an unforgettable Vitello Tonnato, here are the materials required:
- Use 1 kg of Veal round.
- Prepare 1 stalk of Celery.
- Get 1 of Carrot.
- You need 1 of Golden onions.
- You need 1 clove of garlic.
- Get 250 g of White Wine.
- Provide 1.5 l of Water.
- Prepare 3 Cloves of garlic.
- Get 3 tbsp of Extra virgin olive oil.
- Get 1/2 tsp of Black peppercorns.
- Provide 2 pinches of Salt up to.
- Take of For the sauce.
- Take of 2 Eggs.
- Provide 100 g of Drained tuna in oil.
- Take 3 of Fillets anchovies in oil.
- Provide 5 of Salted capers.
After readying the ingridients, next you are ready to make your appetizing Vitello Tonnato by following the procedures below:
- To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces.Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into two parts Gradually collect the ingredients in a bowl and add whole garlic, without shirt..
- Clean the meat by removing any cartilage and strands of fat. In a large pot, place the piece of round, the cut vegetables, 2-3 cloves and the black peppercorns.
- Pour the white wine and then the water to cover everything. Add two pinches of salt and then the oil.
- Turn on the stove and wait for it to boil, then gradually remove the foam that will emerge on the surface. Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer.
- Once the piece of meat is cooked, drain it and let it cool completely Then remove the pepper and cloves.
- Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes. The remaining part of the meat broth will be useful for other preparations, such as risotto when cooked, drain the vegetables into a container Meanwhile, prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs. Turn on the stove and from the moment of boiling count 9 minutes.
- When they are firm, drain and rinse them under cold water. Once cooled, peel and cut into four parts Add the egg wedges in the bowl with the vegetables add the drained tuna too.
- Anchovies in oil and desalted capers (you can desalt them by rinsing them under running fresh water) finally add a little broth Use the hand blender (possibly the classic mixer is fine too) and add more broth as needed.
- Blend until smooth and of the consistency of your choice. The meat should now be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream into the middle. Finally, decorate with the caper fruits, some whole and some cut in half and your vitello tonnato sauce is ready..
Ma carne bovina e tonno già si utilizzavano nell'antica cucina del. This famous Italian classic is served cold. It's perfect in summer for a buffet, served with tiny new potatoes and a lemony, green salad. Vitello tonnato is thinly sliced veal topped with a creamy tuna sauce. Vitello Tonnato is originally from Piedmont in Italy and is a dish served during the summer months as well as during Christmas time.
Recipe : Vitello Tonnato
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step by step to make Vitello Tonnato
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