Vitello tonnato with salad, capers and grana padano croutons
Ingredients
- 250 g veal loin
Vegetable stock
- 1 lt water
- 70 g carrot chopped
- 70 g onion chopped
- 100 g celery chopped
- 2 bay leaves
- salt
Tuna sauce
- 100 g canned tuna
- 100 g mayonnaise
- 10 g capers from Lipari chopped
- 10 g anchovies in oil chopped
- 10 g finely chopped parsley
- 10 ml lemon juice
- 10 ml white wine
Grana padano crouton
- 150 g grana padano 12 months grated
Herbs and lemon dressing
- 1 tablespoon extra virgin olive oil
- Juice ½ lemon
- chopped parsley
- chopped thyme
- salt
To finish
- 50 g rocket
- 50 g finely chopped fennel
- 10 g julienne sun-dried tomatoes
- pepper
Grana padano crouton
Instructions
Veal loin
- Tie the loin using kitchen string. Place all ingredients for the vegetable stock in a large pan and gently simmer.
- Add the veal and cook making sure the core temperature does not exceed 65 °C.
- The veal must be pink in the middle. Leave it to rest in the stock.
Tuna sauce
- Put the tuna, mayonnaise, capers, anchovies and parsley in a bowl. Add the lemon juice and white wine and blend to a smooth creamy consistency.
Grana padano crouton
- Heat a non-stick pan over moderate heat and sprinkle with the grated cheese. Pat down very lightly. When the cheese has melted and the edges begin to brown, use a silcone spatula to carefully remove the crisp wafer to rest on kitchen paper.
Herb and lemon seasoning
- Put oil and lemon juice in a bowl with parsley and thyme. Mix well adding salt to taste.
To finish
- Spread tuna sauce on plates and top with thinly sliced veal. Garnish with rocket, fennel and tomatoes.
- Season with the dressing and garnish with cheese croutons and ground black pepper