Vitello Tonnato
Tender VealClassic 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! Veal INGREDIENTS 2 pound boneless top round veal roast, trimmed and tied1 tsp of salt1 tsp of fresh ground black pepper2 sprigs of fresh thyme, chopped2 sprigs of fresh rosemary, chopped2 Tbls of olive oil2 carrots2 stalks of celery1 yellow onion1 cup of white wine2 cups of chicken brothPREPERATION Pre-heat the oven to 350 degreesSeason 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.Tuna Sauce INGREDIENTS 4 hard boiled egg yolks6 anchovy filets4 Tbls of fresh squeezed lemon juice3 Tbls of capers, soaked and rinsed1/2 cup of extra virgin olive oil1 and 1/2 cups of mayonnaise 1 7oz jar of imported tuna packed in oil, drained3 Tbls of fresh Italian flat leaf parsleyPREPARATION 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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