Culinary geography: Vitello tonnato

Vitello tonnato is a tipical recipe of piemonte , is a starter , this recipe is from 1700 , it was called vitello tonnè.

Recipe:

Veal (magatello or girello) 800 g

Celery 1 rib

Carrots 1

Golden onions 1

Garlic 1 clove

White wine 250 g

Water 1,5 l

Bay leaf 1 leaf

Cloves 3

Extra virgin olive oil 3 tbsp

½ teaspoon black pepper

Salt up to 2 pinches

FOR THE SAUCE

Eggs 2

Drained tuna in oil 100 g

Anchovies in oil 3 fillets

Capers in salt 5 g

Caper fruits to decorate to taste

Procedure

1. wash the vegetables and cut them into pieces, put all the vegetables on a bowl and add the garlic.

1. clean the meat. In a saucepan put the piece of baby walker, the cut vegetables, the bay leaf, 2-3 cloves and the black pepper , then add white vine and salt.

1. add the oil. bring to the boil. Then close with the lid and slightly lower the heat, leaving to cook for about 40-45 minutes.

1. Once the piece of meat is cooked, drain it and let it cool completely, then remove the bay leaf, pepper and cloves.

1. Collect some of the broth obtained and let it shrink over high heat for about ten minutes. at the end of cooking drain the vegetables in a bowl. Meanwhile, go ahead and prepare the hard-boiled eggs.

1. when the eggs are ready, shell them and cut them into 4 parts. Add the egg segments in the bowl with the vegetables, tuna, anchovies in oil and capers, finally add a little broth. Use the hand blender and add more broth as needed.

1. Blend until you get a smooth cream and the consistency you prefer.

1. Slice the meat thinly. Arrange the slices on a serving plate and pour the cream into the middle. Finally, decorate with the caper fruits.