Vitello tonnato
Cold veal with a creamy tuna and caper sauce
Ingredienti
- vitello700 g
- tonno in scatola150 g
- maionese120 g
- capperi2 cucchiaio
- limone1 pz
- sedano da coste2 gambi
- sale1 a piacere
- pepe nero1 a piacere
- acqua500 ml
Istruzioni
For "Vitello tonnato", cut the celery stalks, veal, and canned tuna into portion-sized pieces.
Fry the veal and canned tuna until lightly browned.
Add the celery stalks and cook for 3–5 minutes.
Pour in the water and add the mayonnaise, capers, and lemon.
Simmer over low heat until tender and the sauce has thickened.
Adjust salt and pepper, and serve hot.
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