Vitel Tonnè

Preparation

1. STEP 1 OF 8

   Take the round of the leg or eye of a Fassone veal, place it in a bowl and cover it with vinegar and water (half a liter of white vinegar should suffice), add the coarsely sliced onion, cloves, black pepper, cinnamon, bay leaf, and salt.

2. STEP 2 OF 8

   Let the meat marinate in the marinade for at least 12 hours or overnight.

3. STEP 3 OF 8

   Now braise the eye of round: take a saucepan, melt two knobs of butter in it, then place the well-drained meat and brown it a little until it forms a thin crust.

4. STEP 4 OF 8

   At this point, add the desalted and deboned anchovies and let them dissolve in the butter, then pour the crumbled hard-boiled egg yolk into the sauce.

5. STEP 5 OF 8

   Stir and immediately add the marinade.

6. STEP 6 OF 8

   Cook uncovered until the sauce has reduced well.

7. STEP 7 OF 8

   The cooking should not be too prolonged, otherwise, the meat, when served cold and sliced, will appear dry and drained of its juices.

8. STEP 8 OF 8

   Remove the meat and slice it not too thinly.

Suggestions

• Pan

• Kettle

• Bowl

General Information

Analysis

Macronutrients (100 gr)