Vitello Tonnato

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Vitello Tonnato

For Vitello Tonnato:

  • 4 braised veal cheeks
  • 1 heart of celery cut in small pieces
  • 6 teaspoons (28 g) capers
  • zest of 1 Meyer lemon
  • 1 cup (190 g) tuna mayonnaise: ½ cup (45 g) cooked tuna + ½ cup (95 g) mayonnaise
  • ½ cup (75 g) cooked celery root

How to:

  1. Braise veal cheeks over low heat.
  2. Divide tuna mayonnaise into 4 portions and put on 4 plates. Sprinkle with capers, celery and celery cubes.
  3. Place veal cheeks on top.
  4. Grate lemon over dish.