Decorations For Backyard

Art Vitello tonnato

This appetizer from Italy and much more can be found on kuecheundkeller.at

INGREDIENTS:

2 eggs (size M), 1 carrot, 1 / 2 leek, 1 celery
1 can tuna (150g drained weight) , 1 / 8 l white wine
3 anchovy fillets (in oil), 1 / 2 l vegetable broth, 1 bay leaf
1 teaspoon peppercorns, salt, 400 g veal roast, 4 tablespoons capers
1 tablespoon salad mayonnaise, 1 tablespoon lemon juice, 4 tablespoons olive oil, pepper lemon wedges for serving.

PREPARATION:

eggs hard boil for about 10 minutes, rinse and peel cold. Peel and chop carrots. Wash the leeks and celery, and chop. Drain the tuna. Anchovy fillets, pat dry with paper towels. Carrot, leek and celery with about 1 / 2 water in a saucepan. Wine, broth, bay leaf, peppercorns and some salt. Sud boil, put in meat so that it is completely covered. Veal, cover and simmer over low heat about 50 minutes. Veal roast to cool in the broth.



halved eggs, use egg whites up elsewhere. Yolk, Tuna, anchovies, capers and 2 tablespoons of mayonnaise in the blender. Place all ingredients in a blender puree. Lemon juice, oil, and about 9 EL Fleischsud add puree again. Tuna sauce with salt and pepper to taste. Veal with a sharp knife, cut into thin slices. Meat on plates, pour tuna sauce and capers.