|
Vitello Tonnato
Veal
1 top round veal
2 carrots, diced
¼ stalk celery diced
1 yellow onion, diced
1 tablespoon whole black peppercorns
1 bay leaf
salt
In a large saucepot place the veal, diced vegetables, and peppercorns. Fill the pot with water; cover the pot with the lid slightly askew. Bring mixture to a boil, skim if needed. When the water begins to boil, turn down the heat to a simmer. Cook for 2 ½ hours or until the veal is tender but not falling apart. Once finished add salt and cool veal in the cooking liquid, this will help keep the veal from being dry.
Tuna Mayonnaise
5 egg yolks
1 ½ cups olive oil
1 ½ cups cottonseed oil
¾ teaspoon nonpareil capers
4 anchovies (rinsed)
juice of 2 ½ lemons
3 tablespoons albacore tuna
salt and pepper
Combine all ingredients together except the olive oil in a food processor. Turn on the processor. While the machine is on, drizzle in the oils to emulsify the egg yolks like you would a mayonnaise. Season with salt and pepper.
To plate
Once the veal is cold, slice very thinly and place in the center of the plate. Spoon a thin layer of the tuna mayonnaise over the veal.
Garnish
Have fun with the garnish. We like to use marinated olives or use your favorite sprouts and make a small bouquet on top.
| 
