Gourmet recipes

Vitello Tonnato with Forvm Chardonnay vinegar cubes Forvm

Type of plateMeat
Time60′ + resting time
Portions2
Type of vinegarForvm Chardonnay
DifficultyMedium

Vitello ingredients
500 g Veal slaughter head 
1 onion
1 parrot
1 leek
1 bay leaf
1 thyme sprig
1 Chilli
5 black peppercorns 


Sauce ingredients
1 egg
200 ml mild EVOO oil
2 tins of tuna fish, uncooked
2 anchovies
2 cdes capers 
1 cda Dijon mustard
1 lemon juice
6 basil leaves
Salt / pepper


Forvm cubes ingredients
100 ml Vinagre Forvm Chardonnay  
1 sheet of gelatine  

ELABORATION

  1. Put the peace of meat in seawater for 2 hours.
  2. Introduce the meat into a pot to boil it. Cover it with water.
  3. When it starts to boil, remove the foam, until the broth is clean.
  4. Add the onion cut into 8 pieces, the carrot in half, the leek, the peppers, the chilli and the aromatic herbs.
  5. Boil for about 45 minutes. Leave to cool with the stock.
  6. Preserve in the fridge for 12 hours.
  7. The next day cut the meat into thin slices and plate it. Put the vinegar in a saucepan and when it comes to the boil, add the gelatine (previously hydrated), mix until it dissolves and remove from the heat.
  8. Put the mixture in a mould and once it is at room temperature, store it in the fridge. In a blender jug, add the egg, a little salt, a few drops of lemon juice and the mild EVOO oil.
  9. Start whisking without moving the bottom, when we see that the emulsion rises to the surface we can begin to unify the mayonnaise.
  10. Add the capers, the 2 cans of drained tuna, the basil leaves, the lemon juice, the 2 anchovies and the mustard. Whisk again.
  11. Check the salt content. Put a couple of spoonfuls of sauce on top of the meat.
  12. Garnish with a few squares of gelatine, capers and turnip sprouts.

Recipe and pairing thanks to @Foodwinepairingcouple