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    Vitello Tonnato Canapès with Tuna Sauce, Capers and Shavings of Grana Padano PDO Riserva

    4 people
    T475 min


    • 800 g veal topside
    • 200 g Grana Padano PDO Riserva
    • 100 g tuna in olive oil, drained
    • 2 hard-boiled eggs
    • 2 anchovy fillets in oil
    • 1 stalk celery
    • 1 garlic clove
    • 1 carrot
    • 1 cup white wine
    • 1 onion
    • Pantelleria capers
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Place the meat in a pan with the celery, garlic, onion and carrot in pieces. Pour in a cup of white wine, a drizzle of extra virgin olive oil and a pinch of salt and cover with water.

    STEP 2

    Simmer the meat for 40-45 minutes over medium heat.
    When cooked, remove the meat from the cooking liquid and set it aside to cool at room temperature.

    STEP 3

    Prepare the tuna sauce by blending the hard-boiled eggs in a blender with the anchovies, drained tuna and a ladle of the vegetables with the veal cooking liquid. Blend together until the mixture is smooth and creamy.

    STEP 4

    Cut the veal into 3-4 cm cubes and serve with the tuna sauce, shavings of Grana Padano Riserva and capers.