Traditional Italian Vitello tonnato recipe

Tie the meat tightly with kitchen twine.

Put the veal in a saucepan with the chopped carrots, celery and onion into wedges. Cover with water and wine. Cook for an hour from when it comes to a boil.

Drain the meat, keeping the broth and let it cool. Wrap it in cling film and let it rest in the refrigerator for at least 2 hours.

For the sauce, place the hard-boiled eggs into pieces in the blender. Add the drained tuna, the desalted capers and the anchovy fillets.

Blend until getting a smooth sauce, gradually adding the cooking broth.

Cut the meat into thin slices with a knife. Serve with generous sauce. Then, refrigerate for an hour before eating.

Enjoy!