Vitello Tonnato
Difficulty
Easy Preparation time
40 Minutes Cooking time
8 Hours 
Equipment
The classic Italian starter
Instruction
1
Remove sinew and fat from the veal. Marinade with a few lemon slices, along with the thyme, oregano, juniper berries, olive oil and bay leaves.Season with salt and pepper 2
Vacuum seal the veal and leave to marinade for 4 hours. After marinating, cook the veal for 8 hours at 58 degrees in the water bath. 3
Use a blender to puree the sauce ingredients to a creamy sauce. Add lemon juice, salt and pepper to taste. 4
Wash the salad and dress with the lemon juice, olive oil, salt and pepper. 5
Remove the veal from the bag. Leave to cool and then cut into thin slices. Divide the sauce, a few capers and lemon slices over the veal slices. Serve with the salad and ciabatta. 
