Vitello tonnato rolls

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Brenda van Brenda Kookt kicked off last week with the Bosch Christmas table menu. She made an amuse-bouche of parsnip cream with fried scallops, a good start! And now I take over and present my starter: vitello tonnato rolls.

We put together a whole menu: there are 4 courses, each time using a different Bosch appliance to create something festive. After my starter, Linda will come next week with a topper of a main course and Laura will close the Christmas dinner with a sweet dessert.

I started working with the Bosch Mixx2Go blender. A small but powerful blender that is ideal for small quantities such as a sauce or a smoothie. And the accompanying 2Go cups ensure that you can easily take them with you. You can also chop herbs, cheeses or nuts in no time in this small powerhouse.

If there is one dish that has been on my list for a long time to make, it is vitello tonnato. I regularly see this dish of thinly sliced ​​​​veal with a creamy tuna sauce on the menu in restaurants, but I had never made it myself before. And the tuna sauce immediately seemed like a good challenge, a perfect Christmas recipe !

To give my own twist to this recipe, I made rolls of fricandeau filled with lettuce and tomato. Some of the homemade tuna sauce and capers are about that. This way you have a tasty and beautiful starter on the table in 20 minutes. You can also make the sauce in advance and store it in the fridge for up to 1 day, for example in the supplied cups. The Bosch Mixx2Go is therefore ideal for quickly making a sauce or smoothie. It also works super easy, because the device only has 2 buttons (can’t go wrong). And thanks to its compact size, it saves you space in the dishwasher and in your kitchen cupboard.

Recipe vitello tonnato rolls

6 PERSON

Ingredients

24 slices of (veal) fricandeau approx. 300 g
50 g arugula lettuce
3 teaspoons capers
150 g cherry tomatoes

Tuna sauce:
3 tablespoons mayonnaise
160 gr canned tuna in oil
Pinch of pepper
Pinch of salt
Juice of 1 lemon
4 canned anchovies
2 teaspoons capers

Preparation

Drain the tuna and anchovies. Place the ingredients for the sauce in the blender and blend until smooth. Cut the tomatoes into quarters and mix with the lettuce. Take a slice of fricandeau and some of the salad and roll it up into a roll. Repeat with the rest and place 4 next to each other on a plate. Pour some of the tuna sauce over it and divide some capers on or next to it.

This article was produced in collaboration with Bosch.


Source: Leukerecepten by leukerecepten-nl.
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