Vitello tonnato freddo (cold veal in tunsauce)

Ingredients for Vitello tonnato freddo (cold veal in tunsauce)

Instructions for Vitello tonnato freddo (cold veal in tunsauce)

To prepare the Vitello tonnato freddo (cold veal in tunsauce) recipe, please follow these instructions:

Bring a pot of salted water to a boil and add the veal meat, carrot, celery, vinegar and olive oil. Put the lid on and simmer on a low heat for 2 hours, or for meat is tender. Take the Pan from the heat and let the meat cool in the bed sheet.

Sauce: Put tuna, ansjosfiletter, capers and egg yolk in a food processor and purer. Stir in olive oil, add the 2-3 tbsp. broth and lemon juice.

Remote kødsnoren, slice the meat in the meat thinly and put them on a serving plate. Scoop sauce over kødskiverne and let them soak for a few hours before serving so that the flavors are mixed

Tips:
Calf lump or sirloin, can also be used, but lace the flesh with kødsnor.