Description
Think of these Vitello Tonnato sliders as the fanciest burgers you’ll ever serve. And when you’ve got a crowd to feed, they’ll do so in super slick style. This recipe comes care of Riverbar & Kitchen. Look for rose veal – it’s been raised less intensively than conventional, and holds a pale pink hue.
Ingredients
Scale
- 250 G SOFT PORK FAT, FINELY DICED
- 1 KG VEAL MINCE
- 15 G TABLE SALT
- ½ TEASPOON OF GROUND WHITE PEPPER
- 1 TABLESPOON OF PARSLEY, CHOPPED
- 1 LEMON, ZESTED
- 100 G MAYONNAISE
- 15 G ORTIZ ANCHOVY
- 15 G CAPERS
- 40 G FRESH TUNA
- 16 SMALL BREAD ROLLS
- 200 G GREEN BEANS
- SMALL JAR/TUB SEMI DRIED TOMATOES
- JAR OF ANCHOVIES, PREFERABLY ORTIZ
Instructions
- Preheat the oven 180°C.
- To prepare the veal patties combine the mince and pork fat thoroughly in a bowl, then add the salt, pepper, parsley and lemon zest, and mix by hand until combined.
- Roll the mixture in plastic wrap to form a thick sausage of approximately 5-6 centimetres in diameter. Place the sausage mixture in the fridge for approximately one hour or until the mixture is cold, then remove and slice into approximately 16 even pieces.
- To prepare the vitello tonnato mayonnaise bring a small saucepan of salted water to a simmer and poach the tuna for approximately 2 minutes or until cooked through, then remove from the heat and drain on a paper towel.
- Place the poached tuna, capers and anchovy in a blender and churn for approximately 30 seconds then add the mayonnaise and churn for a further 45 seconds. Season the mixture with salt and pepper and set aside in the fridge until needed.
- Coat the base of a frying pan with a tablespoon of olive oil and bring to medium heat. Begin cooking the patties, by browning for approximately 2 minutes on either side.
- Meanwhile, bring a saucepan of salted water to the boil. Place the beans into the water and blanch for 1 minute or until tender then plunge into a bowl of iced water and drain. Split each bean in half and then cut in one inch pieces.
- Warm the buns in the oven for two minutes then cut each one in half using a serrated knife.
- Spread the mayonnaise on the bottom half of the bun and layer on top the veal pattie, a sun dried tomato, anchovy and green beans. Place the top half of the bun on top, serve around to guests glued to the game and cheer.
- Category: Main