Detailed step-by-step description of how to cook the dish "Vitello tonnato with pesto potatoes and beans". Try it by all means
- 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.
- 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.
- 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.
- 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.
- 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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Store Spice Organizer
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