Recipe of the week
Vitello Tonnato! A delicious start to the new year
To start the new year, chef Peter Lehner tempts us with a classic of Italian cuisine that is also perfect for a "New Year's brunch". The typical, creamy sauce and the acidic notes from the capers make the Vitello Tonnato a culinary delight at the start of the year.
Vitello sauce
Ingredients: 2 tbsp mayonnaise, 1 tbsp sour cream, 1 anchovy fillet, 1 tin of tuna, 1 lemon, 1 tbsp pickle water, 1 tsp capers, salt, pepper
Preparation: Mix all the ingredients in a blender to a fine sauce and season to taste with salt, fresh pepper and lemon juice .
Roasted veal fillet
Ingredients: 250g veal fillet, olive oil, salt, pepper
Preparation: Fry the fillet in olive oil on all sides over a high heat. Place on a baking tray and cook in the oven at 140°C for approx. 10 minutes until pink. Leave to cool and cut into thin slices.
Raw marinated tuna
Ingredients: 100g raw, fresh tuna, 1 tbsp olive oil, 1 lemon, salt, pepper
Preparation: Cut the tuna into cubes. Marinate with salt, pepper, olive oil and lemon zest and serve immediately.
Place the veal fillet slices on a plate, cover with sauce and place the marinated tuna on top. Happy New Year!
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