Classic Vitello Tonnato is a great summer dish direct from Piedmont. Traditionally served cold, this dish can be served as an appetizer or a main dish and would be perfect for a luncheon.
It’s tangy, cream sauce made with tuna, egg yolks and capers tops thin slices of veal that creates an unusual tasty combination. These are ingredients that you would never think of putting together.
Vitello Tonnato is an old dish with many variations. It’s a bit time consuming to make but well worth the effort. Traditionally the veal is poached then chilled but I like the extra flavor from roasting. Enjoy!
2 pound boneless top round veal roast, trimmed and tied
1 tsp of salt
1 tsp of fresh ground black pepper
2 sprigs of fresh thyme, chopped
2 sprigs of fresh rosemary, chopped
2 Tbls of olive oil
2 stalks of celery
1 yellow onion
1 cup of white wine
2 cups of chicken broth
Pre-heat the oven to 350 degrees
Season the veal with salt, pepper, thyme and rosemary.
In a large frying pan brown the veal on all sides in the olive oil.
Place the carrots, celery and onions in a roasting pan.
Place the veal on top and pour the wine and broth over the top.
Roast the veal for around 1 hour and 15 minutes until the internal temperature reaches 135 degrees.
When the roast cools down wrap it in plastic wrap and refrigerate up to 4 hours.
4 hard boiled egg yolks
6 anchovy filets
4 Tbls of fresh squeezed lemon juice
3 Tbls of capers, soaked and rinsed
1/2 cup of extra virgin olive oil
1 and 1/2 cups of mayonnaise
1 7oz jar of imported tuna packed in oil, drained
3 Tbls of fresh Italian flat leaf parsley
Cook the eggs in boiling water for 4 minutes.
Cool and peel the eggs and remove the yolk.
Using a food processor or a blender, blend the yolks, anchovies, lemon juice, and capers.
Drizzle in the olive oil while blending.
Blend in the tuna until smooth.
Using a spatula add the tuna mixture to the mayo and refrigerate until chilled.
Remove the strings from the veal and slice thin and plate.
Pour the sauce over the veal and serve.
Garnish with parsley.
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