Vitello tonnato with balsamic vinegar pearls

1 veal medallion

1 onion

1 carrot

1 leek

1 bay leaf

1 bunch parsley



For the dressing:

150g tuna in oil

30g capers

6 anchovies

100g mayonnaise

100ml broth where the meat cooked

Balsamic vinegar pearls





Place the meat in a large pot along with vegetables, the bay leaf, parsley and salt and pepper to taste. Cook for 1 hour 15 minutes or until tender and allow to cool, first in the pot and then in the refrigerator covered in foil. Reserve the cooking broth for the sauce.

Once it is cold, cut into very thin slices.

For the sauce, place all the ingredients in a blender (except the pearls) and beat very well.

Serve the meat with the sauce and a few balsamic vinegar pearls.