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Recipe by
Vitello tonnato is a cold dish typical of Italian cuisine, consisting of slices of veal served with a tuna-in-oil sauce. It is a delicate and refined dish, perfect as an appetizer or main course for a light lunch.
Step 1 of 5: Tie the veal at several points with colorless kitchen twine
Step 2 of 5: Wash and debone the anchovies, then cut two of them in half and insert the resulting fillets between the twine and the meat
Step 3 of 5: Place an oval casserole on the heat large enough to hold the piece of veal and no more water than necessary to simmer it; add the onion with the clove stuck in it, the celery stalk, the parsley, the basil, the bay leaf (all previously well washed), the carrot washed and peeled, five peppercorns and about half a glass of vinegar
Step 4 of 5: Put the pot on the heat and when it comes to a boil add the meat; after a little while salt it and let it cook over moderate heat for about an hour and a half
Step 5 of 5: When cooked, drain it and place it on a plate
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Eggs, Fish, and Celery
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 499 kJ119 kcal |
| Fat | 5.04 g |
| of which saturated fatty acids | 1.35 g |
| Carbohydrates | 1.1 g |
| of which sugars | 1.06 g |
| Fibre | 0.47 g |
| Protein | 15.66 g |
| Salt | 3.28 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
