Description
Thinly sliced veal mouse forms the base. That's why it's handy if you have a slicer or maybe you know someone from whom you can borrow a slicer. But with a good sharp knife, you will certainly succeed as well. If in doubt, order it ready-made from your butcher, just as easy. This is the recipe for the perfect Vitello Tonnato.
veal mouse (100 grams p.p.)
1 can of tuna in oil, well drained
1 half tablespoon of capers
4 anchovies
Lemon juice from 1 whole lemon
3 tablespoons of mayonnaise
1 tablespoon of olive oil extra virgin
1 clove of garlic
Black pepper to taste
Combine all the sauce ingredients and puree everything with a hand blender.
Preheat the oven to 100 degrees.
Sauté the veal mouse (at room temperature) in some olive oil. Then add the butter and fry the veal mouse all around in the butter for about 3 minutes.
Sprinkle some coarse sea salt and black pepper over the veal and place it in an oven dish. Insert a thermometer and wait until it reaches a core temperature of 54 degrees. Then it is cooked enough. Then let it cool completely in the refrigerator.
Cut the veal into nice thin slices.
Put some arugula on a plate and drape the veal over it. Top with the sauce, some freshly ground pepper, a few more arugula leaves, apple juice and/or sun-dried tomatoes and, most importantly, some extra virgin olive oil.
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