How to Prepare Award-winning Vitello Tonnato

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There are lots of things you can do to become healthy. Extensive gym visits and narrowly defined diets are not always the answer. You can do tiny things every day to improve upon your health and lose weight. Being smart about the decisions you make each day is a start. A proper amount of physical activity each day is also necessary. The numbers on the scale aren't the only indicator of your healthfulness. It is more about making your body as powerful as it can be.

We hope you got insight from reading it, now let's go back to vitello tonnato recipe. To make vitello tonnato you only need 16 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Vitello Tonnato:

1. You need 1 kg of Veal round.
2. Prepare 1 stalk of Celery.
3. Take 1 of Carrot.
4. Get 1 of Golden onions.
5. Get 1 clove of garlic.
6. Take 250 g of White Wine.
7. Use 1.5 l of Water.
8. Get 3 Cloves of garlic.
9. Use 3 tbsp of Extra virgin olive oil.
10. Prepare 1/2 tsp of Black peppercorns.
11. You need 2 pinches of Salt up to.
12. Get of For the sauce.
13. Use of 2 Eggs.
14. Take 100 g of Drained tuna in oil.
15. Prepare 3 of Fillets anchovies in oil.
16. Use 5 of Salted capers.

Instructions to make Vitello Tonnato:

1. To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces.Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into two parts Gradually collect the ingredients in a bowl and add whole garlic, without shirt..
2. Clean the meat by removing any cartilage and strands of fat. In a large pot, place the piece of round, the cut vegetables, 2-3 cloves and the black peppercorns.
3. Pour the white wine and then the water to cover everything. Add two pinches of salt and then the oil.
4. Turn on the stove and wait for it to boil, then gradually remove the foam that will emerge on the surface. Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer.
5. Once the piece of meat is cooked, drain it and let it cool completely Then remove the pepper and cloves.
6. Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes. The remaining part of the meat broth will be useful for other preparations, such as risotto when cooked, drain the vegetables into a container Meanwhile, prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs. Turn on the stove and from the moment of boiling count 9 minutes.
7. When they are firm, drain and rinse them under cold water. Once cooled, peel and cut into four parts Add the egg wedges in the bowl with the vegetables add the drained tuna too.
8. Anchovies in oil and desalted capers (you can desalt them by rinsing them under running fresh water) finally add a little broth Use the hand blender (possibly the classic mixer is fine too) and add more broth as needed.
9. Blend until smooth and of the consistency of your choice. The meat should now be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream into the middle. Finally, decorate with the caper fruits, some whole and some cut in half and your vitello tonnato sauce is ready..

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