Logo De Stefani
Italiano | English | Deutsch

Rezepte: Naturalmente Prosecco col fondo

CHIPS

INGREDIENTS 4 servings 

  • 8 medium potatoes, peeled and sliced paper-thin 
  • 1 tablespoons salt 
  • 1 liter vegetable oil for deep frying 

Preparation: 20 m 

Cook: 20 m 

Place potato slices into a large bowl of cold water, drain and rinse them. Heat oil in a deep-fryer or a large frying pan until it reaches about 350° to 375° F (177° to 190° C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with desired salt.

CAPRESE SALAD

FOR 2 SERVINGS:

  • 2 fresh mozzarelle
  • 3/4 tomatoes
  • olive oil 
  • fresh basil leave 
  • Salt and pepper 

Slice tomatoes and mozzarella, alternate tomato and mozzarella and basil leaves on a serving plate, season with the olive oil, salt and pepper.

VEAL IN TUNA SAUCE

FOR 6 SERVINGS:

  • 2 Ibs. butt tenderloin
  • 8 cups white wine
  • 1 celery stalk
  • 1 carrot
  • 1 small onion
  • 2 cloves
  • 7 oz. tuna in oil 
  • 6 anchovy fillets
  • 2 hard-boiled egg yolks
  • 2 lemons (1 squeezed, 1 thinly sliced)
  • 1/2 cup oil
  • 2 tbs. capers
  • 1 tbs. white vinegar

Let the meat marinate in the wine, celery, carrot, chopped onion and cloves for one day. Remove the meat from the marinade, wrap and tie tightly in a cheesecloth and place in an oval pan just large enough to hold it together. Put back in the marinade and cook slowly for about one hour. Remove from heat and let the meat cool in its cooking liquid. De-grease and filter the cooking liquid. Blend the liquid in a food mill with the tuna, anchovies, 1 tbs. capers and egg yolks. Dilute the sauce with lemon juice, and vinegar, and whisk in the oil in a steady stream till a velvety sauce is achieved (similar to mayonnaise). 
Slice the veal and arrange in a serving platter in the following manner: spread a few tablespoons of the sauce on the platter. Add the veal a layer at a time, with sauce covering each layer. Sprinkle capers over and decorate the rim of the platter with the sliced lemon. Serve.