Vitello tonnato or Italian meat loaf

Meat
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By Ángela

La MEATLOAF It is a recipe of those that helps us that more than once they get us out of a hurry or avoid having to cook at any given moment. This Italian veal recipe is very similar to the classic one that we all know.

In Italy, this dish is distinguished by the use of a cold tuna-based sauce, hence the tonnato. The veal is sliced ​​very finely so that it is eaten in a comfortable way and it is served with the sauce, very tasty and suitable for cold meat. It is usually served as a second course, but not bad as an aperitif. Of course, served in small quantities or on toast.

Veal with tuna sauce

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This recipe for Italian shredded beef melts in your mouth with how juicy it is.

Veal with tuna sauce
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Total time:

Ingredients

  • Tender and quality veal meat in 1 piece (loin, sirloin, skirt...)
  • 6 anchovies
  • 3 hard-boiled eggs
  • 100 gr. tuna in oil
  • capers
  • 1 Carrot
  • 1 cebolla
  • 2 cloves of garlic
  • 1 celery branch
  • 2 Bay leaves
  • 5 tablespoons vinegar
  • 500 ml. white wine
  • nail
  • pepper
  • romero
  • water
  • oil
  • shawl

Preparation

  1. First of all, we must boil the meat

  2. To do this, we put it in a large pot with the carrot, celery, onion, unpeeled garlic, rosemary, bay leaves, pepper, cloves, a dash of olive oil, a little salt, the white wine and enough water to cover the meat

  3. We cook over low heat for 1 hour and a half or 2, depending on the size of the meat, until we verify that it is tender

  4. So, we let it rest and cool in its own broth.

  5. While we can prepare the sauce by mixing the drained tuna with the chopped eggs, anchovies, a quantity of oil to taste and a little veal broth

  6. Blend with an electric mixer until we see that we have a velvety sauce similar to mayonnaise

  7. For this we will play with the amounts of oil and broth to our liking.

  8. Once the meat is cold, drain it and slice it finely with a sharp knife.

  9. We arrange it on a platter and sprinkle it with the sauce, although we can also serve it separately in a sauce boat

  10. We also sprinkle some capers.

Image: sanmartinoagriturismo


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