Delicious recipes

Vitello tonnato

1. Bring 2 liters of water to the boil, then add the cleaned and cut vegetables into large pieces, the wine, the meat and season with salt; let it cook for about an hour and a half and let it cool in the broth.

2. Put the egg yolks, a little salt and pepper and a few drops of lemon juice in a bowl or in the blender, beat everything, first slowly and then more quickly adding the oil flush but generously when the sauce begins to thicken, add the lemon a little at a time. If the mayonnaise should "go crazy" put an egg yolk in a new bowl and stir in little

at a time, the crazy mayonnaise. (If you don't have time, you can use 250g of ready-made mayonnaise.) Once the mayonnaise is incorporated, add the tuna, anchovies, capers and blend everything for a minute to obtain a homogeneous sauce.

3. If you wish, you can add a few tablespoons of cold meat cooking broth to the tuna sauce to make the sauce more fluid and a few pieces of cooked vegetables, used to flavor the cooking broth, to

make the sauce more fluid and a few pieces of cooked vegetables, used to flavor the cooking broth, to make it lighter; of course you will have to refract it all.

4. Drain well and slice the cold meat thinly, place the slices on a plate, cover with the sauce, leave to cool for at least an hour and serve.