Vitello Tonnato 3 from Mietta's Recipe Collection

The 2008
Mietta Song Recital Award

Vitello Tonnato 3

Ingredients

1.5 (3 lb) piece of Veal Fillets or Leg

Veal Veal

120 grams (4 oz) Anchovies chopped

Anchovy Anchovy

1 large Carrot chopped

Carrot Carrot

1 large Onion chopped

Spring Onion Spring Onion

3 stalks Celery chopped

Celery Celery

Bouquet Garni (Parsley Stalks, Thyme, Bay Leaf)

Bouquet Garni Bouquet Garni

2 cups White Wine

Chinese Wine Chinese Wine

Method

Trim the veal well, make incisions all over and into these press the chopped anchovies. Place the meat in a stock pot with the carrots, onion, celery and bouquet garni. Bring to the boil and let simmer gently for an hour or until tender. Leave to cool in the stock

For Vitello Tonnato Sauce

Bollito
Thinly sliced veal marinated and served in tuna mayonnaise

Braciolette Ripiene
Thinly sliced veal marinated and served in tuna mayonnaise

Osso Buco
Thinly sliced veal marinated and served in tuna mayonnaise

Perugina Roast Pork
Thinly sliced veal marinated and served in tuna mayonnaise

Pork Loin With Pistachios
Thinly sliced veal marinated and served in tuna mayonnaise

Savoy Style Pork Fillet
Thinly sliced veal marinated and served in tuna mayonnaise

Veal Cutlets Alla Milanese
Thinly sliced veal marinated and served in tuna mayonnaise

Vitello Tonnato 1
Thinly sliced veal marinated and served in tuna mayonnaise

Vitello Tonnato 2
Thinly sliced veal marinated and served in tuna mayonnaise

Vitello Tonnato 3
Thinly sliced veal marinated and served in tuna mayonnaise

The 2008Mietta Song Recital Award