I am back from Paris, it was great.
Guess what I am missing now ? Cooking !
As soon as I desert the kitchen for a few days, I feel the need to grab a knife 🙂
We were talking about veal with my sister and ‘Veal Orloff’ which is, for those who don’t know yet, what we call in France ‘une tuerie’. Difficult to translate, with my translator, ‘tuerie’ is massacre in English.
Well, a ‘tuerie’ is a massacre but we use it for something that is insanely good when cooking.
So the ‘veal Orloff’ is a ‘tuerie’ but a bit heavy at this time of the year, when in Nice it’s still 28°C.
It’s a veal roast, and in between each slice you put bacon, cheese, mushrooms and put it back in the oven…. I let you imagine the yummy result.
Talking about veal, I heard a lot about the ‘vitello tonnato’ but never tried it.
A mix of veal roast with a tuna, capers, anchovies, white wine sauce… That can sound a bit weird but it’s very very delicious.
It’s Italian and it’s another ‘tuerie’.
Ingredients, serves 4
– 500g of veal
– Olive oil
– 1 garlic clove
– Rosemary, sage or ‘bouquet garni’
For the sauce :
– 100ml of white wine
– 2 anchovies
– 30g of stale bread
– 50g of wine vinegar
– Around 10/15 capers or 5 big
– 250g of tuna in oive oil
– 3 hard boiled eggs
– Beef stock according to your taste
Salt the veal and brown it in a pan with a bit of olive oil.
In a baking tray put the meat, then the garlic clove peeled, and the ‘bouquet garni’
Put in the oven at 180°C / 350°F and cook it for 40min,
When roasted, take off the meat and deglaze the meat juice with the white wine on a hot heat. Add the capers, anchovies, tuna and the bread soaked in the vinegar beforehand.
Cook everything for a few minutes then mix it all in a blender, adding the egg yolks and the beef stock to adjust the consistency of your sauce.
Slice the meat finely and serve it with the sauce and green salad.
Bon appétit !!!