Veal in thin slices, vitello tonnato style and tomato salad - What Studies | Knowledge


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Veal in thin slices, vitello tonnato style and tomato salad

A reinterpretation is full of sunshine of an emblematic dish of Italian cuisine.


  • A piece of loin, walnuts or fillet of veal 500 g
  • 6 pieces of tomato Cornue des Andes
  • 15 g of sugar
  • A cube of chicken broth
  • 1 bunch of duck
  • 5 cl of yuzu or lemon juice
  • 1 bunch of chives
  • 1 bunch of flat parsley
  • 10 cl of olive oil
  • Flower of salt
  • Ground pepper
  • Fine salt


  • Boil the tomatoes to prune, then cut into 4.
  • Marinate with a little olive oil, sugar, salt, duck and half of the juice of yuzu (or lemon).
  • Immerse the chicken stock cube in 1.5 liters of boiling water.
  • Remove the broth from the heat, immerse the meat immediately and let it cook for 30 minutes (out of the heat).
  • Reserve the meat and let it cool.
  • Cut the veal into thin slices with a large, sharp knife.
  • Make a vinaigrette with olive oil, remaining yuzu (or lemon juice) and fine salt.
  • On a plate, place five wedges of marinated tomatoes. Cover each quarter with a slice of veal slathered with vinaigrette.
  • Season with fleur de sel and freshly ground pepper. Garnish with chive sticks and parsley leaves.

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