Vitello tonato. Made with sous vide pickeled veal “filet d’Anvers”.
1 hour on 58 degrees in the waterbath.
Tonato sauce made with tuna, mayonaise, salted anchovies, arbequina olive oil and whipped cream.
Sauce is placed at the bottom.
Finished with apple capers, fresh pepper and olive oil.
Does not look fancy but tastes fancy!😉