Vitello tonnato

The “ Vitello tonnato (or Vitel” Tonné') is a Piedmontese dish , been useful fresh and often consumed in summer, in terrace.

Ingredients

For 6 people:

1 roasted Calf
some sheets of Bay-tree, Sage
3 nails of Clove
of the Caper S, Anchovies
3 hard eggs
300 G of Tuna to oil
a juice of Lemon-yellow
olive oil
a dry white wine bottle
salt
Pepper

Preparation

To make marinade during 24 hours the meat in the wine with the bay-tree, the cloves and sage.

To cook the meat covered by the marinade (to supplement with water). To add anchovies. To let reduce until approximately a half liter.

To mix and pass the bubble with eggs, oil, tuna, the juice of lemon in order to create a kind of mayonnaise. To reserve for the refrigerator.

In napper cold meat, cut out in fine sections on plates of presentation.

To decorate with capers. One can add a bit of coriandre or parsley for the color, even a half disc of lemon or better of orange, with a half stoned black olive.

A version basic, plus bar, but also very pleasant, is of napper the cold meat of a mixture of mayonnaise and tuna to oil with a lemon juice. Do not forget capers and to be useful fresh.

The preparation is then with the range of all; it is a refreshing and unusual dish.

A white wine fresh, fruity, kind simple a " castelli romani" even more complex " vernaccia" appears ideal to me. One can also choose an Alsatian gray pinot, even an end Burgundy white.

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