Vitello tonnato by Diego Rossi
Get the recipe for chef Diego Rossi’s famous vitello tonnato, served at Trippa in Milan.
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Cooking tools:
- Siphon
- Nitrogen charger
- Nonstick skillet
- Oven
- Instant-read thermometer
- Refrigerator
- Chef's knife
- Cutting board
- Plate
Ingredients
- Siphon
- Veal: 500g/1.1lbs veal leg (round or tri-tip roast)
- Thyme: 1 sprig
- Garlic: 1 clove. peeled
- Extra virgin olive oil
- Salt
- Eggs: 1
- Egg yolks: 3
- Lemon juice: 2 tsp. fresh
- Vinegar: 1 tsp
- Dijon mustard: 1 tsp
- Sunflower oil: 500ml/2 cups
- Tuna: 250g/0.5lbs. oil-packed and jarred
- Anchovies: 5 fillets. oil-packed
- Capers: 1 tsp small capers. plus more for garnish
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