A true sea and mountain, and one of the typical dishes of the Piedmont Italian region.
Vitello tonnato is like a kiss between a roastbeef and a delicious tuna and anchovy sauce. The meat must be cooked slowly on a well-seasoned stock with spices so it gets all the flavour.
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minutes
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Low
1 kg of beef round
2 carrots
1 onion
2 L chicken stock
1 teaspoon of Carmencita celery
1 teaspoon of Carmencita ground laurel
Pink Salt & 3 Peppers giant grinder
1 can of tuna in oil
2 egg yolks
2 tablespoons of capers
2 anchovy fillets in oil
100 g of mayonnaise
50 g of extra virgin olive oil
Lemon juice
8 arugula leaves
