Vitello Tonnato

By far the best way for Vitello Tonato. After cooking let it cool down, thereafter give it a quick stir in a hot frying pan

Author

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Prep Time: 00:30

Recipe Time: 03:00

Temperature : 127.4F / 53C

Ingredients

• Veal 800gr
• Pepper salt

Directions

1. Take the meat from the fridge and let it come to room temperature. Season the meat
2. Vacuum seal it and put it in the Anova bath. Cook for 3 hours @ 53 degrees centigrade
3. When ready take it out of the bath end let it cool down
4. When cooled down, dip it dry and give it a quick stir in a hot pan

Finishing Steps

1. Cut in thin slices and serve with tuna mayonaise and some rocket leaves