This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed.

Rump of Veal - Girello (Magatello) di Vitello

HK$460

Estimated price per

Calves in herds playing with hanging balls? Yes! Peter's Farm calves live in herds. They choose when and how much they want to eat and whether they wish to move about, stand, lie down, play or sleep.

Animal welfare and the freedom and rest enjoyed by the calves is reflected in the quality, tenderness and flavour of Peter's Farm Veal. Food Safety is maximum guaranteed and the transparency of Peter's Farm gives you the possibility to trace the products back to the farm.

VITELLO TONNATO FREDDO - COLD VEAL WITH TUNA SAUCE

Ingredients: 1,3 lbs (600 g) of veal (the eye-round or the thigh muscle), 1 onion / 4 bay leaves, 2 cloves of garlic, 4 cloves, some pepper grains, 6 fillets of anchovy in oil, Rosemary / salt / some drops of balsamic vinegar, 3 eggs / 4 tbsp of extra virgin olive oil, 2 cups (½ l) of dry white wine, 3,5 oz (100 g) of drained tuna in oil, 1 ½ tbsp (20 g) of capers in vinegar, 1 stalk of celery, 1 carrot

Put your piece of meat into a tall and narrow pot... and add the peeled onion, the celery, the carrot, the bay leaves, the garlic, the rosemary, the pepper, the cloves and the salt. Once you've put all these spices and ingredients inside, add the wine... and enough water or broth to cover everything. Then bring it to a boil, and let it simmer on a very low flame for about 1 hour and a half. 90 min. -- low heat

Once the meat is ready, let it cool down with its cooking sauce, after that you can keep it aside and strain the sauce through a very fine strainer.

Now we'll prepare the sauce to spoon onto the veal slices, so pour into a bowl the tuna, the 3 eggs, which you've previously hard boiled and minced, half of the capers and the minced anchovies, then whizz up everything with an immersion blender alternating with the cooking sauce and some oil, until you get a creamy and quite thick sauce.

As you can see our smooth and creamy sauce is ready. All we have to do now is cut the meat into thin slices, about one tenth of an inch wide, then we'll garnish our slices of meat with the sauce... and some capers.

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