Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Vitello Tonnato 02

Print this Recipe    Vitello Tonnato 02

Vitello Tonnato
Yield: 8 servings

2 lb boneless lean veal, preferably eye of round
2 carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 onion, coarsely chopped
5 sprigs Italian parsely, coarsely chopped
(3 1/2 oz can oil-packed tuna, well drained
3 T capers, drained
2 small sweet pickles, drained and coarsely chopped
3 anchovy fillets, coarsely chopped
1/4 c mayonnaise
1/3 c lemon juice
black pepper
salt
1/4 c corn oil
1/4 c olive oil
Italian parsely
lemon slices
capers

Put veal, carrots, celery, onion and parsely in a large saucepan
and cover veal with cold water. Bring to a boil, then reduce heat
and simmer, covered, for 1 1/2 hours. Cool veal completely.

Meanwhile, puree tuna, capers, pickles and anchovies together in
a food processor or blender. Add mayonnaise, lemon juice and oils;
mix until well blended. Add pepper, taste, and add salt if necessary.

Slice veal into very thin slices. Arrange on a platter and spoon
tuna sauce over. Veal should be completely smothered in sauce.
Serve any leftover sauce on the side. Garnish with Italian parsely,
lemon slices and capers.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.