{"id":775,"date":"2022-06-16T14:44:56","date_gmt":"2022-06-16T13:44:56","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=775"},"modified":"2022-06-16T14:45:32","modified_gmt":"2022-06-16T13:45:32","slug":"vitello-tonnato","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/775","title":{"rendered":"Vitello Tonnato"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Veal (or pork) with tuna sauce &#8211; perfect for using cold, cooked pork or veal.  Served with crisp flatbread.<\/p><cite>Max Halley, Sunday Brunch<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>500g approx cooked pork loin or veal<\/li><li>1 egg yolk<\/li><li>3 anchovy fillets, drained but oil reserved<\/li><li>2 tsp capers<\/li><li>50g tinned tuna, drained but oil reserved<\/li><li>juice of 1\/2 a lemon<\/li><li>75ml veg oil<\/li><li>splash of water if needed<\/li><li>salt &amp; pepper<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To garnish<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>slices of boiled egg<\/li><li>fresh oregano<\/li><li>extra capers<\/li><li>smoked anchovies<\/li><\/ul>\n\n\n\n<p>Serve with Cara di Musica flat bread, or other crispy flatbread.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Slice the cold, cooked pork loin or veal as thinly as possible and arrange around a plate in layers.<\/li><li>In a blender mix together the egg yolk with the anchovy fillets, capers, tuna and lemon juice.<\/li><li>Combine 25ml of oil from the tinned fish with the veg oil, then gradually add into the tuna mixture to form a loose mayonnaise.  Ad a splash of water if needed to loosen.  Season to taste.<\/li><li>Cover the pork with the tonnato sauce and garnish with the slices of boiled eggs, fresh oregano and smoked anchovy.  Serve with the crisp flatbread.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>eal (or pork) with tuna sauce &#8211; perfect for using cold, cooked pork or veal.  Served with crisp flatbread.  Max Halley<\/p>\n","protected":false},"author":2,"featured_media":777,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[24,193,11,14,192,58],"class_list":["post-775","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-italian","tag-lunch","tag-main","tag-pork","tag-tuna","tag-veal"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=775"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/775\/revisions"}],"predecessor-version":[{"id":779,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/775\/revisions\/779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/777"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}