Vitello Tonnato (Milano)

Name: Vitello Tonnato (Milano) (Veal With Tunny Fish and Anchovies)
Cuisine: Italy
Ingredients: 2 tablespoons of capers, salt and pepper.; 2 tablespoons of capers, salt and pepper.; 2 tablespoons of capers, salt and pepper.; 2 cloves, oil, the juice of 1 large lemon; 2 cloves, oil, the juice of 1 large lemon; 2 cloves, oil, the juice of 1 large lemon; 1 bayleaf; 2 carrots; 1 stick of celery; 4 ozs. of tunny fish in oil; 1 onion; 4 large anchovies in brine; 4 ozs. of tunny fish in oil; Two lbs. of fillet of young veal; 4 large anchovies in brine

Veal With Tunny Fish and Anchovies

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is one of the most delicious of the characteristic Italian dishes and is especially good in summer.

Ingredients

Two lbs. of fillet of young veal
4 large anchovies in brine
4

Europe
Italy
Main course
Gluten-free
Summer

Method

Remove all fat and gristle from the meat. Take 2 anchovies, cut them in half and remove the bones. Cut them into 8 thin strips, lard the fillet of veal with them and tie up the fillet with string. Put sufficient water in a saucepan to cover the veal, add the onion, stuck with 2 cloves