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Vitello Tonatto
I like the way Italian cuisine introduces the culture of a particular region. Eat its regional food and melt in satisfaction. In Piedmont, they cook Vitello Tonatto. It is sliced veal with fish sauce and some capers. It is very tasty and worth every single bite.
Vitello Tonatto preparation
Ingredients
For meat:
300 g of beef tenderloin
250 ml of white dry wine
3 glasses of water
1 onion
2 bay leaves
3 carnations
1 cinnamon stick
4-5 peas of black pepper
1 tsp. salt
For the sauce:
5 anchovies
2 boiled egg yolks
1 tbsp. capers
80 g of canned tuna
4 tbsp. olive oil
Vitello Tonatto: Directions
Peel 300 g of beef tenderloin. Put in a small bowl. Cut onion into half rings and put it in a bowl. salt and pepper to taste, as well as spices: 2 bay leaves, 3 cloves, 1 cinnamon stick and 4-5 peas of black pepper.
Pour white dry wine in a bowl so that it covers the meat completely. Cover with a сooking film wrap and place it into the fridge for 8-12 hours.
When the meat is ready, use a paper towel to dry. Heat a skillet or deep frying pan with 1 tbsp. of olive oil. Fry the meat until it has a ruddy crust.
Get rid of the bay leaves from the marinade. Remove the meat from the heat and pour the marinade. Add enough water to cover the meat completely. Add 1 tsp. salt. Bring it to a boil, reduce heat to low and cook for 30 minutes.After that turn off the heat and you wrap the meat with a cooking film and leave it in a fridge to cool.
For the sauce: combine and beat with a blender 5 anchovies, 2 boiled egg yolks, 1 tbsp. of capers and 80 g of tuna in oil.
Finally, add 4 tbsp of olive oil to the sauce.
On a plate spread the fish sauce on it, place the sliced meat on top and the sauce on top. You can decorate with capers.
Cooking is easy!
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