In the Kitchen: Vitello Tonnato

This morning in the kitchen, we welcome Chef Giulio Medizza from Bellini Providence making Vitello Tonnato.

Ingredients:

• 2 pounds Veal loin
• 1/2 cup Tuna preserved in oil
• 1/2 cup mayonnaise
• 1 tsp capers
• 1 each filet of anchovy
• 1 tsp white wine
• Salt

Directions:

1. Pan sear veal loin to a golden brown, and finish in the oven to reach an internal temperature of 145 degrees.
2. Let the roast rest in the fridge overnight.
3. In a blender, blend all the remaining ingredients to obtain a smooth sauce.
4. Slice the roast paper thin and arrange it on a plate and top with a thin layer of the sauce.
5. Garnish with a caperberry.