easiest way to prepare ultimate Vitello tonnato with pesto potatoes and beans

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vitello tonnato with pesto potatoes and beans. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vitello tonnato with pesto potatoes and beans is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vitello tonnato with pesto potatoes and beans is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 tablespoon olive oil
  • 400g piece veal fillet (see note), well-trimmed
  • 500g chat potatoes, quartered
  • 200g thin green beans
  • 2 tablespoons basil pesto
  • Ice for an ice bath
  • 1 cup whole-egg mayonnaise
  • 95g can tuna in olive oil
  • 2 tablespoons flat-leaf parsley leaves, plus extra to garnish
  • 1 tablespoon lemon juice
  • 1-2 tablespoons baby capers, rinsed, drained
  • 1/4 cup pitted kalamata olives, to serve

Method

  • Step 1
    Preheat oven to 200�C. Heat oil in an ovenproof pan over medium-high heat. Brown veal all over for 6-8 minutes, turning. Season, then place in oven for 10 minutes or until cooked to medium.
  • Step 2
    While veal is roasting, cook potatoes in boiling salted water for 5-6 minutes or until tender, adding beans for the final 2 minutes. Rinse in cold water and drain, then toss both with pesto.
  • Step 3
    Remove veal from pan and enclose in a zip-lock back. Place in a bowl of iced water to cool to room temperature while you make the sauce.
  • Step 4
    While meat cools, whiz mayonnaise, tuna, parsley and juice in a blender or processor until smooth. Add a little warm water if necessary to make a loose sauce, then season to taste.
  • Step 5
    Thinly slice cooled veal, then overlap on plates. Drizzle with sauce, scatter with olives, capers and parsley, then serve with potatoes and beans.

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