Vitel tonnè - È sempre mezzogiorno 06/12/2024

https://www.raiplay.it/programmi/esem... - In this lesson, Giovanna learns how to cook roast veal for vitel tonné. Daniele and Giovanna begin by browning the veal topside in a pan with oil to seal and toast it well. They transfer it to a baking dish and add the chopped carrots, onion, and celery. They also add the tuna, capers, anchovies, rosemary, and sage to the pan. They pour in white wine, season with salt and pepper, and bake at 190°C (375°F) for 50 minutes. Once cooked, they remove the meat, wrap it in foil, and let it rest in the refrigerator. They blend the cooking juices well and combine them with the mayonnaise, adding the mustard and mixing well. Remove the veal from the refrigerator, cut it into thin slices and arrange them on a serving platter, drizzle with the sauce, garnish with caper berries, and serve. Ingredients: 1.5 kg veal topside 3 carrots 1 onion 2 celery stalks 300 g tuna in oil 400 g mayonnaise 1 teaspoon sweet mustard 50 g capers 50 g anchovies 1 glass white wine 8 caper berries Rosemary and sage Extra virgin olive oil Salt and pepper Cooking time: 190°C for 50 minutes