Veal Sous Vide in the Style of Vitello Tonnato
The Italian classic with a tuna and anchovy sauce
4ā5 hours sous vide + chilling (ideally overnight) + 30 minutes for sauce and plating
Tender pink veal cooked sous-vide, served under a rich, creamy sauce of tuna, anchovies and capers. Serve it thoroughly chilled, sliced as thinly as you can.
What is in it
- Veal
- Salt
- Ground black pepper
- Fresh thyme
- Fresh rosemary
- Canned tuna
- Mayonnaise
- Anchovies
- Capers
- Lemon juice
- White wine vinegar
- Water
- Olive oil
- Microgreens
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
