Vitello tonnato by Diego Rossi | Fine Dining Lovers

Name: Vitello tonnato by Diego Rossi | Fine Dining Lovers
Total time: 70 min
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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At Trippa in Milan, chef Diego Rossi has created a version of the northern Italian classic that is both contemporary and traditional, using a whipping siphon to

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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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