Dinner

Vitello Tonnato con Carciofi Affogati, Limone Bruciato e Maionese di Saffrano

Name: Vitello Tonnato con Carciofi Affogati, Limone Bruciato e Maionese di Saffrano
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Ingredients: 2 lbs veal loin (tied with kitchen twine into a compact roast); 1 medium onion (quartered); 2 carrots (cut into chunks); 2 celery stalks (cut into chunks); 1 bay leaf; 3 sprigs fresh thyme; 6 peppercorns; 1 cup dry white wine; 6 cups low-sodium veal or chicken stock; fleur de sel and cracked pepper; 12 baby artichokes (halved lengthwise, chokes removed); 3 tbsp extra-virgin olive oil (divided); 6 oz olive oil–packed tuna (best quality, like Callipo or Genova); 3 anchovy fillets (packed in oil); 1 tbsp capers (rinsed); 1 tbsp fresh lemon juice; 2 egg yolks (room temperature); ¼ cup neutral oil (for mayo); ¼ tsp saffron threads (soaked in 2 tbsp warm water for 10 minutes); 2 lemons (halved); ¼ cup fresh flat-leaf parsley (for garnish); 1 tsp bottarga (optional, for garnish); fleur de sel (for finishing)

A classic reworked with spring's best: silken poached veal loin sliced thin and glazed with a silky tuna emulsion, flanked by whole baby artichokes braised until golden and melting. Charred lemon halves provide bitter caramel notes; saffron mayonnaise adds luxurious spice. Restaurant-quality plating and technique for two hours of dedicated, meditative cooking.

943cal 76gprotein 45gcarbs 51gfat 20min prep 120min cook 4serves

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