Vitello Tonatto Fondue
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 tbsp
Garlic (minced)2 tsp
Capers1 cup
Red Wine1 tbsp
Brine (caper)1 cup
Olive Oil1 cup
Water1.5 tsps
Lemon JuiceDirections:
1
Special equipment: 8 (6-inch) wooden skewers In a small saute pan heat 1/4 cup olive oil over medium heat, add the garlic and fry until golden brown, add the chopped capers, and the parsley to the pan, mix well and remove to a small bowl to cool
2
Stir in 1/2 cup olive oil
3
Lay out the veal pieces and cut in half lengthwise to achieve 8 strips
4
Lay veal strips down flat in a non-reactive baking dish and spoon the cooled caper garlic mix over the top
5
Let marinate for 20 to 30 minutes
6
Meanwhile, prepare the tonatto sauce: In a blender combine all ingredients and blend on high speed until smooth and well emulsified, check for seasoning and transfer to a small serving bowl
7
Roll the marinated veal from end to end and skewer each roll on the end of the wooden skewers
8
Heat a grill pan over high heat, and add 1 tablespoon olive oil, heat until hot but not smoking
9
Add the veal skewers to the pan and cook on high for about 3 minutes on each side
10
Remove to a serving dish
11
Lower the heat on the grill pan to medium and add the red wine, reduce by half and spoon over the cooked veal skewers
12
Serve alongside the tonatto sauce to dip veal skewers