Vitello Tonatto Fondue

Ingredients

• 3/4 cup extra-virgin olive oil, divided
• 1 tablespoon minced garlic
• 2 tablespoons capers, finely chopped
• 1 tablespoon chopped parsley leaves
• 4 (3-ounce) veal scallopini
• 1 tablespoon extra-virgin olive oil
• 1/2 cup red wine
• 1 (200-gram) can oil packed tuna, drained of oil
• 2 teaspoon capers
• 1 tablespoon caper brine
• 1/4 cup olive oil
• 1/4 cup water
• 1 1/2 teaspoons chopped parsley leaves
• 1 1/2 teaspoons lemon juice
• Gray salt and freshly ground black pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag