Vitello tonnato: the secret of the pink heart
– Did you know that the perfect heart of veal with tuna sauce must be pink? Discover the creamy sauce and a Piedmontese twist that you don’t expect!
**INGREDIENTS FOR THE MEAT**
• Veal topside 800g
• Carrots 100g
• Celery 80g
• Onion 160g
• Bay leaves 2
• Mixed pepper 10 grains
• Cloves 5
• Water 1l
• White wine 1/2l
• Rosemary 1 sprig
• Garlic 1 clove
**INGREDIENTS FOR THE SAUCE**
• Medium eggs 4
• Tuna in oil 150g
• Capers in vinegar 10g
• Anchovies in oil 6
• Salt to taste
• Meat broth to taste
📝**PROCEDURE**
1️⃣ **Preparation of the meat**
• Place the meat, chopped vegetables, herbs and spices in a pan
• Cover with water and white wine
• Cook over low heat for 60 minutes from boiling
• Remove the foam during cooking
2️⃣ **Preparation of the sauce**
• Boil the eggs for 7 minutes and let them cool
• Blend the eggs, anchovies, capers and tuna with a little broth
• Mix until you get a smooth and thick cream
3️⃣ **Final assembly**
• Cut the topside into thin slices (2-3mm)
• Arrange the slices on a plate
• Cover with the tuna sauce, and complete with a few capers and gherkins to taste
• Leave to rest in the fridge for an hour before serving