VITELLO TONNATO
Leonardo Pellacani
Gluten-free
Menù Ingredients
to taste Radishes
to taste Sprouts
to taste Celery leaves
250 g Purple cabbage
to taste Apple cider vinegar
For 6 serves
Marinate the purple cabbage with a little apple cider vinegar. Slice the veal silverside and arrange it on the plate. Add the Tuna sauce, sliced radishes, sprouts, celery leaves, the marinated cabbage and small capers. Finish the preparation with a drizzle of Extra virgin olive oil and serve.
