tasty again and again, a vitello tonnato. The veal is fine but often gray and the noble tuna comes in a can. Canned tuna fish, I use just for camping but I'm easily persuaded, because my access to the wonderful fish very comfortably. Yet!
The veal comes from the leg, which is parried clean, only to be bound tightly with plastic wrap to form a stable sausage. The sausage can be divided into useful sections. It is then vacuumed so that they can cook for 58 to 62 degrees for an hour in water bath. The temperature is a matter of taste. After the heat treatment is the obligatory ice-water bath. Unless the meat is immediately recovered. I would really warm it but have not in this first course, just as properly cold.
before use should a good piece to room temperature. You should cut it into slices, which deserve this name because they have nothing to do with the annoying carpaccio, which you scrape with the spatula from the plate must be something on the fork to get. It pays to let the calf take part before cutting briefly in the pan and hot color. Thus, the activities most tender cut of a bit more strength, which facilitates the cutting of the slices.
I refuse to pour the tuna sauce over the veal, but the meat is too good and too pink. Therefore, I take a Sardellenmayonaise with capers and fresh tuna tartare, to make the vitello vitello tonnato one. Who wants it even more perfect, can pull the calf before portioning role as a Tataki with a few chopped herbs. This looks much prettier. Now even warm the plate before serving, easy and the whole is a real pleasure.
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