✔️Classic Vitello Tonnato Recipe✔️
If you’re looking for a super easy but impressive dish to serve this summer, you gotta try making Vitello Tonnato. This classic Italian cold cut made with veal and a creamy tuna sauce has also been a staple on Easter and Christmas tables for generations. It’s basically thinly sliced veal that’s been cooked until super tender, then chilled and topped with a creamy tuna sauce. The tuna sauce is what really makes it – it’s got tuna, anchovy, olive oil, lemon juice, capers – it’s bright and flavorful. The cool veal just soaks up all those wonderful flavors. It’s easy to make too – just braise the veal until very soft, let it chill, then top and serve. Give this classic Italian appetizer a go, I promise you won’t be disappointed!
How to make Vitello Tonnato :
🛒 INGREDIENTS (6-8 portions)
► For the meat:
1 celery stick, washed
1 carrot, washed
1 yellow onion
1 kg veal round
2 bay leaves
5 cloves
750 ml dry white wine
1.5 l water
Salt
► For the sauce:
250 g tuna, drained
3 hard-boiled yolks
25 g capers
4 anchovy fillets, desalted
10 ml lemon juice
15 ml white wine vinegar
50 ml extra virgin olive oil
🗒 METHOD:
First, marinate the meat by placing it in the refrigerator for 12 hours along with the wine, herbs, and vegetables cut into large pieces. Put them directly into the saucepan that will be used for cooking. After marinating, add enough water to cover it, then season with salt and cook over low heat for approximately 60 minutes with the pot covered.
Next, reserve two ladles of the cooking liquid. Allow the meat to cool down first at room temperature, then refrigerate it for at least 2 hours to firm up.
In a mixing glass, combine drained tuna, egg yolks, capers, anchovies, vinegar, lemon juice, and blend with extra virgin olive oil. Slowly add cooking liquid while blending until desired consistency is reached. Serve with thin slices of meat.
00:00 | Introduction
00:11 | Prepare the meat
01:14 | Prepare the sauce
02:18 | Serve!
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