Everybody knows the famous Italian vitello tonnato - my version is similar, but with truffle flavor. A cold, light dish, perfect for summer, and very easy and quick to prepare.
Ingredients for four:
600g Veal loin
2 garlic cloves, not peeled
2 twigs of thyme
1 twig of rosemary
1.5 to 2 dl sunflower oil
1.5 TS mild mustard
0.5 TS redwine vinegar
1.5 TS truffle oil
1 pinch cayenne pepper
some cherry tomatoes and capers
Dry the meat (room temperature) and season well with salt and pepper, then sear at medium temperature in olive oil (add the garlic and herbs into the oil to give flavor), about 1 minute per side. Now place the pan, as it is, at 80 degrees in the oven for 30 minutes. Remove from oven, take out the meat and let it cool down, then cut in thin slices. Set aside.
Separate the egg whites and yolks, then whisk the whites until foamy and stiff. Set aside.
The egg yolks must be at room temperature: Put them in a bowl, add half a TS of salt, half a TS of cayenne pepper, the mustard and vinegar and whisk quickly until smooth. Gradually add the oil, little by little and very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Now add the truffle oil and taste – season with more salt if necessary. Add half of the egg white, but careful, use a spatula, not the whisk, in order to keep it fluffy. Cool until you serve it as it contains raw eggs.
Distribute the meat on a plate, then cover with the truffle sauce. If available, add some real summer truffle on top to make this dish an unforgettable experience. Use white baguette or focaccia in order not to waste the delicious sauce.