RSS FeedRecipe - Vitello Tonnato
- Ingredients:
- For the Veal:
- 500 g veal from the rump
- 2 bay leaves
- 10 black pepper corns
- 2-3 cloves
- ½ tsp salt
- 2 carrots, sliced
- 1 onion, in rings
- 1 celeriac, chopped
- 750 ml beef stock
- 150 ml dry white wine
- For the Sauce:
- 90 g canned tuna, well drained
- 50 g canned anchovies, well drained
- 150 ml olive oil
- 2 tsp pickled capers, drained
- 2 egg yolks
- 1 tbsp lemon juice
- salt and pepper
- For the Decoration:
- capers
- anchovies
Preparation:
Place veal with bay leaf, pepper corns, cloves, salt, and vegetables in a large pot. Fill pot with enough beef stock and wine to cover the veal. Bring to a boil, skim off foam, and simmer 1 hour until tender. Cool down in the stock and drain well. Place veal in the refrigerator so that it will be easier to slice.
For the Sauce: Mix tuna, anchovies, 1 tbsp oil, and capers. Add egg yolks and purée well. Mix in lemon juice, and while stirring, dribble in oil to make a thick, smooth cream. Season to taste with salt and pepper.
Thinly slice veal (works well with a food slicing machine) and arrange on a serving plate. Cover with tuna sauce and decorate with capers and anchovies.
Note: Vitello Tonnato is a starter that originates in Piedmont, Italy. It is eaten cold and of course there are slight regional variations. It is a must on the menu of every good Italian restaurant.
Recipes: italian • starter • veal
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