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Image 0 - Veal with tuna sauce - The recipe
Image 1 - Veal with tuna sauce - The recipe
Image 2 - Veal with tuna sauce - The recipe
Image 3 - Veal with tuna sauce - The recipe

Veal with tuna sauce - The recipe

Preparation: 

  • Season the meat well; 
  • Heat the oil in a rotisserie; 
  • Brown the meat on all sides; 
  • Finish cooking the roast in the oven for about 2 hours at low temperatures (80°C) like a roastbeef; 
  • Blend all the ingredients for the tuna sauce and adjust the density with the cold broth; 
  • Get the taste right; 
  • Let the roast cool; 
  • Slice the roast and arrange the slices of meat on a plate. 

Garnish

  •  Cover the meat with the tuna sauce; 
  • Garnish with anchovies, sprinkle with paprika and curly parsley. 

Tip

  • For organisational purposes it is advisable to cook the veal the day before; 
  • The amount of broth may vary depending on the desired consistency;
  • A good rule of thumb is to measure the core temperature of the roast and reach 58°C rather than rely on the cooking time.

 

Typical recipe of Ticino tradition revisited by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).

Features

  • TYPICAL PRODUCTS Specialties