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Vitello ‘tomato’

Vitello ‘tomato’ with slow-cooked veal neck, chunky tomato salad, balsamic and chimichurri. The approximate cost price per person is €2.85.

Veal neck is not very well known, but perfect for slow cooking and fun to work with. I cooked the veal neck sous-vide for 24 hours in a Neovide with chimichurri. Slice into thin strips and serve with a chunky tomato salad and balsamic cream.

Ingredients

200gVeal neck rosé
100gWild tomato mix
75gChimichurri
25gCrema di balsamico

Preparation

  1. Clean the veal neck by removing the membranes and large pieces of fat.
  2. Rub the veal neck with chimichurri and vacuum seal it.
  3. Cook the veal neck sous-vide at 64°C for 14 hours.
  4. Sear the veal neck briefly and let it rest for 1 hour.
  5. Make a chunky salad from the tomatoes and mix them well together.
  6. Mix a little of the cooking juices with the tomato salad and place the mixture on a large plate.
  7. Cut nice slices of the seared veal neck and make strips from them.
  8. Distribute the veal strips over the salad and top with balsamic cream.
  9. Serve the dish at room temperature.