DI VINO

• 1 place de MEXICO
  paris 75016
  +33 1 45538979
  
  The villagers of the 16th arrondisement have already made it their local cantine! DI VINO is the 2nd restaurant dedicated to the Transalpine kitchen and with Italian wines created by HAROLD SACRESTE. Their antipasti menu has all the right stuff: Vitello Tonnato, Octopus salad (which is a personal favorite), Mozzarella Burratine and Risotti of lobster, truffle, clams... On the plate, everything looks deilicious from the roasted back Bass to the truffle spaghetti with lobster. But I can't help but feel weak for their great classic: Saltimbocca alla Romana. You cannot forget the house Tiramisu, which is absolutely airy and perfect with a good espresso.
  The decor is modern and elegant. DI VINO is perfect for lunch and romantic enough for a one-to-one dinner. When night falls and your leaving DI VINO, you come onto avenue Eylau and if you're lucky you'll see the Eiffel tower sparkle in its essence…a perfect end to an evening in Paris.
  
  price range: 32euros (47chf) to 61 euros (90chf)
  closed sundays
  terrace open in Summer
  
  
• Below is a recipe inspired from the menu:
  
• 
  
• Vitello tonnato
  
  Serves: 6-8
  Prep Time: 45 minutes
  Cook Time: 90-120 minutes
  
  Ingredients:
  2 1/4 pounds (1 kg) boned veal, cut from the rump
  3/4 pound (320 g) tuna, packed in oil
  3 eggs
  6 anchovies (canned)
  3 tablespoons pickled capers
  1/2 cup olive oil
  1 tablespoon balsamico (vinegar)
  white wine (dry)
  2 tablespoons lemon juice, freshly squeezed
  3,5 (100 g) ounces celery, thinly sliced
  3,5 (100 g) ounces carrots, chopped
  3-4 leaves of sage
  2 bay leaves
  1 twig tarragon
  1 twig rosemary
  salt & pepper
  For garnishing: capers, lemon slices, italian parsley
  
  Preparation:
  Day before
  
• 1. Put the meat in a bowl with the finely chopped herbs, carrots and celery.
• 2. Pour the wine over until covered.
  
• 3. Marinate in the refrigerator for 24 hours, turning the meat occasionally.
  
  The next day:
  
• 1. Place the meat in a Dutch oven. Strain the wine and add it to the meat, then add water until covered. Simmer the meat for 60 minutes, lightly salt & pepper.
  
• 2. Add anchovies to the pot and continue boiling for another 30 minutes. The liquid should be reduced by half.
  
• 3. Peel the hard boiled eggs and extract the yolks. Squeeze dry and mince capers.
  
• 4. When the meat is fork-tender, remove from pot and strain the broth into a bowl.
  
• 5. Strain fish filets, place together with tuna and yolks into another bowl. Stir in minced capers, vinegar, lemon juice and the olive oil. Mix with blender until smooth.
  
• 6. Dilute the sauce to your taste with some of the reserved broth.
  
• 7. Finely slice the cooled veal and lay out onto serving plate (only one layer). Spread the sauce over the meat, garnish.
  
  Tip: Cover with plastic wrap and chill in the refrigerator before serving!

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