Vitello Tonnato

Ingredients

• 1 Carrot
• 0.5 stalk leek
• 500 ml dry white wine (non-alcoholic)
• 500 ml vegetable stock
• 1 bay leaf
• 1 tsp peppercorns
• Salt
• 500 g veal knuckle
• 2 hard‑boiled egg yolks
• 150 g tuna in its own juice (canned; drained weight)
• 3 anchovy fillets
• 2 tbsp mayonnaise
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• pepper (ground)
• 1 Organic lemon
• 2 tbsp capers
• 1 baguette

Instructions

1. 1.

   Wash, dry, grate and peel the carrot. Wash, trim and clean the leek. Chop the vegetables small. Add about 125 ml water and white wine to a pot. Pour in vegetable stock. Add bay leaf and peppercorns. Bring the broth to a boil over medium heat and season with salt.

2. 2.

   Rinse veal, pat dry and place it in the broth. The meat should be covered; if not, add more stock. Cover and simmer on low heat for about 90 minutes, then let it cool in the broth.

3. 3.

   Combine hard‑boiled egg yolks, tuna, anchovy fillets and mayonnaise in a blender and pulse roughly. Add lemon juice, olive oil and some of the veal broth, blending until the sauce is creamy and smooth. Season with salt and pepper.

4. 4.

   Remove cooled veal from the broth, pat dry and slice thinly against the grain. Arrange slices on plates and drizzle with tuna sauce. Wash lemon hot, dry, grate and cut into wedges. Garnish Vitello Tonnato with capers and lemon slices and serve with baguette.