Vitello Tonnato
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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
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Ingredients for 6
Veal 800gr
Pepper salt
Directions
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Step 1
Take the meat from the fridge and let it come to room temperature. Season the meat
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Step 2
Vacuum seal it and put it in the Anova bath. Cook for 3 hours @ 53 degrees centigrade
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Step 3
When ready take it out of the bath end let it cool down
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Step 4
When cooled down, dip it dry and give it a quick stir in a hot pan
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Finishing Steps
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Step 0
Cut in thin slices and serve with tuna mayonaise and some rocket leaves