Vitello tonato

Great weather for a cold dish. Vitello tonato is really famous one.

My recipe is the following:

I use veal filet d'Anvers, it's not the best part of the veal because filet is very expensive. But i cook it sous vide on low temperature so the result is very satisfying.

So first i put the veal in a brine of 8%. This is 80 grams of salt in one liter of water. I leave it in for one hour.
Then i put it in a vacume bag with some good Arbequina olive oil and cook it 3 hours on 56 degrees. Cool it with lots of ice afterwards.

For the sauce i use 1 can of tuna, some salted anchovies and some capers(not to much). Mix it together with some mayo and cream and a some pepper.

And that's it.

On the plate i start with the sauce and put my meat on top so slice it very thin...

Then i finish with a few apple capers, a little quail egg(not a must but i like it), a bit of grana padano cheese. Also a few leaves of arugula and some of our best olive oil.

Hope you like this Steemians...

Keep it juicy, all the best and enjoy the weather and the vitello of course...😎