Vitello

Vitello tonata, thin sliced veal with tuna mayonaise and capers

Author

Michiel Koster

Prep Time: 01:00

Recipe Time: 02:30

Temperature : 144.5F / 62.5C

Ingredients

• Veal mouse 500g
• 1dl vegetable stock
• 1dl white wine
• 2 sticks rosemary
• 2 sticks thyme
• 8 sage leafs
• 1 stick oregano
• 3 cloves garlic

Directions

1. Set your Anova Sous Vide Precision Cooker to 143.6ºF / 62.0ºC.
2. Take the veal out and let it come to room temperature for +/- 1 hour
3. Put salt and pepper on the meat
4. Put all ingriedients in your vacuum bag
5. Cook ik for 2,5 to 3 hours
6. Let it rest for 2 hours and serve it cold
7. For extra flavour grill it or roast the outside with a blow tortch

1. Thinly slice it and top it off with tuna mayonaise and capers