Vitello Tonnato

Instructions

1. 1

   To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel and trim the carrot, and cut it into pieces. Then remove the ends of the celery and cut it into pieces as well. Peel the onion and divide it into 2 parts, and trim the garlic clove, which will be used whole. Now, clean the meat, removing any cartilage and fat. In a large pot, place the piece of sirloin tip.

2. 2

   Add the chopped vegetables and the garlic, the bay leaf, the cloves, and the black peppercorns.

3. 3

   Pour in the white wine and then the water, which should cover everything. Add salt and the oil. Turn on the stove and wait for it to come to a boil.

4. 4

   As it heats up, skim off the foam that rises to the surface. Then, cover with a lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat, about 30 minutes of cooking are needed. The important thing is that the meat does not exceed 65° at the core, which can be measured with a kitchen thermometer. Once the meat is cooked, drain it and let it cool completely.

5. 5

   Then, strain the broth. You will need about 150 g of broth. Meanwhile, prepare the hard-boiled eggs. In a saucepan with plenty of cold water, immerse the fresh eggs. Turn on the stove and, from the moment it boils, count 9 minutes. When they are cooked, drain them and rinse them under cold water. Once cooled, peel them and cut them into 4 parts.

6. 6

   In a jug, pour the chopped eggs, the drained tuna, the oil-packed anchovy fillets, and the desalted capers (you can desalinate them by rinsing them under fresh, cold water).

7. 7

   Finally, add the broth little by little. Use an immersion blender (or a regular blender) and add more broth if needed. Blend 20 until you obtain a smooth cream.

8. 8

   At this point, the meat should be completely cold. Slice it thinly with a knife with a smooth blade. Arrange the slices on a serving platter and pour the cream in the middle. Finally, decorate with caper berries, some whole and some cut in half, and your vitello tonnato is ready.