A Milanese evergreen that bursts with deliciousness in every bite, but hides various pitfalls in making it. Diego Rossi reveals the right method for making Trippa's legendary vitello tonnato at home.
Ingredients
- 500 g veal leg (rump or staple)
- 500 ml sunflower seed oil
- 250 g tuna in oil
- 5 anchovy filets in oil
- 3 egg yolks
- 2 teaspoons lemon juice
- 1 whole egg
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- Maldon salt to taste
- Pepper to taste
- 1 teaspoon vinegar
- Brown stock to taste
- Extra-virgin olive oil to taste q.b.
Procedure
Start with the meat: salt it well and then sear it on each side in a very hot nonstick pan, previously greased with a drizzle of oil. When the meat is cooked, let it cool and place it under vacuum in a bag with a sprig of thyme, a clove of garlic and a drizzle of extra virgin olive oil.
Place the bag in a roner and let it cook for about 10 hours at a low temperature.
Meanwhile, prepare a mayonnaise with the eggs, seed oil, salt, vinegar, lemon, and mustard by whisking all the ingredients together until smooth.
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Then place the mayonnaise with tuna, anchovies, and capers in a food processor and blend. Transfer the resulting sauce to a siphon, load it with nitrogen and place it in the refrigerator to chill.
Cut the meat into thin slices, arranging them in the center of the plate concentrically and interspersing them with tuna sauce.
Finish with the brown stock, capers in oil, a drizzle of extra virgin olive oil, Maldon salt and black pepper.
Contacts and info
Trippa Milano
Via Giorgio Vasari 1 - 20125 Milan
Monday to Saturday - 19:15 - 23:30
Reservations: +39 327 6687908
Email: info@trippamilano.it
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