John Myers
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Starter Plate with Vitello Tonnato and Paprika Arrosto
The perfect starter plate with vitello tonnato and paprika arrosto recipe with a picture and simple step-by-step instructions.
Red pepper arrosto
- 4 piece Peppers yellow
- 4 piece Red peppers
- 2 piece Garlic cloves
- 0,5 piece Anchovy
- 1 shot Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 5 piece Basil leaves
meat
- 1 piece Carrot
- 1 piece Leek
- 0,5 piece Onion
- 50 g Fresh celery
- 2 piece Cloves
- 1 piece Bay leaf
- 5 piece Peppercorns
- 2 l Water
- 750 g Veal
mayonnaise
- 1 piece Egg yolk
- 1 tbsp Mustard
- 1 pinch Salt
- 1 pinch Pepper
- 150 ml Sunflower oil
- 6 tbsp Veal stock
- 1 piece Protein
- 1 Can Tuna
- 6 piece Capers
Peppers
- Fry the peppers under the grill in the oven for 6 to 7 minutes on each side, so that the whole peppers are burnt almost black. Let the peppers cool down briefly and put them in a plastic bag – let them sweat for 30 minutes. Put the remaining ingredients in a blender and mix finely. Add olive oil if desired.
- Now separate the peppers into 4 fillets and remove all grains and white spots. Peel the fillets and cut them lengthways again. Arrange the fillets close together on a plate and brush with the marinade. Cover with cling film and set aside.
Vitello Tonnato
- For the Vitello Tonnato, attach the bay leaf with 2 cloves to the onion. Put the piece of veal together with the carrot, leek, 1/2 onion, celery and the peppercorns in water and bring to the boil. Let simmer for about 45 minutes. Let cool in the stock (at least overnight).
mayonnaise
- For the mayonnaise, whisk the egg yolks, mustard, salt and pepper together. Very slowly add the oil and keep stirring until the mixture turns slightly whitish. From now on you can add oil a little faster and also add 1 to 3 tablespoons of stock. Mix the tuna and capers very finely. Gradually add the stock so that it becomes a little firm. (Too thick is better than too runny).
- Add the mixture to the majo and stir in. Now whip the egg white until stiff and stir in (it shouldn’t be too stiff – otherwise there are easily lumps that are difficult to loosen).
- Remove the meat from the broth and cut into slices as thin as possible. Spread a thin layer of sauce on a flat platter. Spread the veal slices over the top closed (also slightly overlapping). Put the sauce over it again. Serve on the platter with the peppers.
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