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Another treat for aperitivo: I’m sure you know vitello tonnato from your frequent pilgrimages to your trusted Italian restaurant. Of course you can do it at home… well: I admit I bought the veal at my trusted food store…
So we start w/ a lot of cooked veal as thinly sliced as possible…
…for the home-made sauce we need:
- canned tuna
- Greek yoghurt
- olive oil & lemon flavored oil
- hard-boiled eggs.
Grab an egg-whip & mix the Greek yoghurt w/ the oils. Add some salt & pepper to taste.
For the record:
You may substitute lemon flavoured oil for olive oil w/ some grated lemon zest.
Put everything (tuna, capers, anchovies, chopped eggs, yoghurt mess) in a high pot, grab your electric hand-held blender & start blending until everything is transformed into a thick creamy mess.
Arrange the veal on a plate & distribute the creamy mess overall the veal – or not: maybe it’s better that your guests do it by themselves.
- 200 g roast veal thinly sliced
- 1/2 can tuna in olive oil about 65g tuna plus olive oil
- 2 anchovies
- 1/2 tbsp capers
- 2 hard-boiled eggs
- about 2 tbsp Greek yoghurt about 50-60 g
- 1 tbsp lemon flavoured oil
- 2 tbsp olive oil
- 1/2 tsp sweet mustard
- salt & pepper
- Boil the eggs.
- In the meantime get your tuna in olive oil, the anchovies & the capes ready.
- Mix the Greek yoghurt w/ the lemon flavoured oil, the olive oil, the mustard & add salt & pepper to taste w/ an egg whip.
- Chop the hard-boiled eggs w/ an egg cutter.
- Put everything in a blender pot & blend w/ a handheld electric blender until everything is smooth.
Have a closer look at the texture of the sauce: It isn’t so smooth as you might expect. That’s because I used a simple handheld blender. (A real big food processor might be able to deliver a smoother sauce!)
…coming back to Italy & our stay at Rome & Eleonora Galasso’s cookbook on Roman cuisine.
There is also a recipe for vitello tonnato – of course it starts from the scratch w/ cooking the veal… I skipped this task by buying ready-to-eat veal slices at my trusted food store. (Belief me: it becomes a longish adventure when cooking the veal!)
…& here is Eleonora Galasso’s cookbook about Roman cuisine*:
…which lingered in my kitchen for some months!
Be sure to have some soft Italian bread on your table to wipe all the delicious sauce up!
The businesswoman w/ too many office hours thinks
That’s so delicious!
When having it in a restaurant you cannot imagine how easy & fast it is on the table! I’m sure I’ll do it for a lot of aperitivos.