Recipe
Vitello tonnato
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
4727 kJ / 1129 kcal (Per person)
Ingredients
- Carbohydrates20 g
- Sugar6 g
- Fat84 g
- Protein75 g
Allergens
- alcohol
- egg
- fish
- lactose
- sulphate
Note
It is best to cook the meat the previous day and leave it cool down overnight.
Cooking Equipment
- » Meat slicer
- » Stick blender
- » Small bowl
Ingredients
- »800 g veal shoulder
- »1 onions peel, then stick bay leaf and clove into the onion
- »1 bay leaves
- »1 cloves
- »1 dl dry white wine
- »5 dl instant chicken stock prepare
Sauce
- »150 g tuna tinned drain
- »2 anchovy fillets tinned Rinse with water
- »1 tbsp capers drained
- »2 pickled gherkins
- »300 g mayonnaise
- »150 g natural yoghurt
- »1 tsp paprika, sweet as garnish
- »1 tbsp leaf parsley as garnish chop finely
- »1 tbsp capers drained as garnish
- » Sea salt and black pepper Freshly ground
Preparations
Sauce
1. Mix together in a bowl the tuna, anchovies, capers, pickled gherkins, mayonnaise and yoghurt with the stick blender until the sauce has a nice creamy consistency. Season to taste with salt and pepper.
2. Then place aside and keep cool.
Instructions
1. Pour the white wine and chicken stock into the DUROMATIC®, add the spiked onion and bring to a boil. Then add the mea
2. Close the lid. Cook under pressure on level 2 for 30 minutes.
3. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
4. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.
5. Open the lid and allow the meat to cool down in its brew in a metallic bowl, preferably overnight.
Serving
Remove the meat from the liquid, rinse and pat dry with paper towel.
Cut into thin slices with a slicing machine or with a sharp carving knife, then arrange on a large serving dish or meat plate.
Coat the veal slices with the tuna sauce and sprinkle with the sweet paprika, capers and parsley.
Serve with freshly baked focaccia bread.
Origin
Kuhn Rikon
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
4727 kJ / 1129 kcal (Per person)
Ingredients
- Carbohydrates20 g
- Sugar6 g
- Fat84 g
- Protein75 g
Allergens
- alcohol
- egg
- fish
- lactose
- sulphate
Note
It is best to cook the meat the previous day and leave it cool down overnight.
Cooking Equipment
- » Meat slicer
- » Stick blender
- » Small bowl
Ingredients
- »800 g veal shoulder
- »1 onions peel, then stick bay leaf and clove into the onion
- »1 bay leaves
- »1 cloves
- »1 dl dry white wine
- »5 dl instant chicken stock prepare
Sauce
- »150 g tuna tinned drain
- »2 anchovy fillets tinned Rinse with water
- »1 tbsp capers drained
- »2 pickled gherkins
- »300 g mayonnaise
- »150 g natural yoghurt
- »1 tsp paprika, sweet as garnish
- »1 tbsp leaf parsley as garnish chop finely
- »1 tbsp capers drained as garnish
- » Sea salt and black pepper Freshly ground
Preparations
Sauce
1. Mix together in a bowl the tuna, anchovies, capers, pickled gherkins, mayonnaise and yoghurt with the stick blender until the sauce has a nice creamy consistency. Season to taste with salt and pepper.
2. Then place aside and keep cool.
Instructions
1. Pour the white wine and chicken stock into the DUROMATIC® Comfort, add the spiked onion and bring to a boil. Then add the meat.
2. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
3. Open the lid and allow the meat to cool down in its brew in a metallic bowl, preferably overnight.
Serving
Remove the meat from the liquid, rinse and pat dry with paper towel.
Cut into thin slices with a slicing machine or with a sharp carving knife, then arrange on a large serving dish or meat plate.
Coat the veal slices with the tuna sauce and sprinkle with the sweet paprika, capers and parsley.
Serve with freshly baked focaccia bread.
Origin
Kuhn Rikon
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