No eggs and plant-based “soy milk” instead of cow’s milk: at “Coltivare,” Vitello Tonnato becomes a contemporary and inclusive dish, taking on unexpected flavor nuances. But how is the mayonnaise made? All the secrets from chef Luca Zecchin.
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TONNATA SAUCE FOR 10 PEOPLE
- 140 g soy milk
- 500 g tuna in oil
- 60 g mustard
- 20 g vinegar reduction
- 50 g salted capers (undrained)
- 20 g anchovies
- 300 g tuna in oil (drained)
- 30 g lemon juice
- 100 g water
Prepare a mayonnaise with the first 4 ingredients, then blend everything together with the remaining ingredients.
VEAL FOR 10 PEOPLE
- Fassona veal round weighing approximately 1 kg
Cook the Fassona veal round at a low temperature until the internal temperature reaches 51 degrees, then let it cool and refrigerate. Slice into 2 mm-thick slices, arrange on a plate as desired, and cover with the sauce.
PRESENTATION
Finish the dish with caper leaves in oil, caper powder, salad, and drizzle with herb-infused brown stock.
The sauce in this egg-free version will be smoother than a classic tuna mayonnaise.
Contacts
Farm
Borgata Brandini, 16, 12064 La Morra CN
Phone: 0173 328231
