Bruschetta with Vitello Tonnato and caper apples
Ingredients
1000 g leg of veal
50 g of VERA pomace oil
salt, pepper
100 g of sautéed vegetables (onion, carrot, celery, leek)
50 g white wine
fresh rosemary, fresh sage
For the tuna sauce:
300 g mayonnaise
150 g of tuna in VERA's own sauce
850 g vegetable stock
50 g white wine
20 g of capers in VERA marinade
20 g VERA caper apples (for decoration)
Preparation
Fry the veal in fat, season and transfer to a roasting tin with the vegetables, herbs and white wine. Bake at 150°C until it reaches 62-65°C in the centre. Set aside to cool.
Mix the sauce ingredients thoroughly, season with salt and pepper.
Cut the veal into thin slices, place on toasted sourdough bread and garnish with caper apples. Bruschetta with Vitello Tonnato and caper apples can be served as a snack on a platter!
