Vitello tonnato (or vitel tonnè) is a traditional Piedmontese cold dish, loved for its refined and surprising combination of flavors. Prepared with thin slices of slow-cooked veal, it is served with a creamy sauce made with tuna, hard-boiled eggs, capers and mayonnaise, which enhances its delicacy.
Perfect as an appetizer or main course, vitello tonnato is ideal for summer lunches, buffets or special occasions. Discover the original recipe and tips for getting tender meat and a balanced-tasting sauce, just as tradition dictates.
Ingredients
Calf
800gr of veal (leg or shoulder) cut into thin slices
1. In a large pot, put the veal together with cleaned and cut onion, carrots and celery and add a few bay leaves. Cover with equal parts cold water and wine, add salt and pepper and bring to a boil. Lower the heat and simmer for about 1 hour, until the veal is tender.
2. Remove the meat from the water and allow it to cool completely.
3. Prepare the tonnata sauce: in a blender, combine drained tuna and anchovies, well rinsed capers, hard-boiled eggs, and lemon juice.
4. Blend it all together, adding the extra virgin olive oil in a drizzle until a creamy consistency is achieved. Adjust salt and pepper and set the sauce aside.
5. Cut the veal into thin slices and spread evenly on a serving plate. Generously season each slice of veal with the tonnata sauce. Cover the dish and let it rest in the refrigerator for at least 4 hours.
6. Before serving, let the veal tonnato stand at room temperature for about 30 minutes. Serve garnished with capers and fresh parsley.
Preparation tips for a perfect veal tonnato
The recipe for making veal tonnato is not difficult, as long as you follow some small preparation tips:
Choose a lean part of veal, such as the thigh or shoulder (the meat should be tender and free of sinews).
Cook the veal over low heat to maintain its tenderness.
Add carrots, onion, celery and bay leaves while cooking to enrich the flavor of the meat.
Once ready, let the veal cool completely before cutting it into thin slices.
For the tonnata sauce, be sure to use quality tuna and anchovies in oil and well rinsed capers (to remove salt) and, of course, extra virgin olive oil.
Once the veal is dressed with the tonnata sauce, let it rest in the refrigerator for a few hours to allow the flavors to meld.
Before serving, let the veal tonnato stand at room temperature for about half an hour so it can be enjoyed at its best.
Vitello tonnato: the importance of extra virgin olive oil
For our tonnata sauce we decided to use extra virgin olive oil, which is ideal for making many sauces, for a variety of reasons:
Extra-virgin olive oil gives extra flavor to the tonnata sauce, enhancing the other ingredients without covering them up.
The EVO oil added flush is a perfect binder and allows the sauce ingredients to blend perfectly.
Extra virgin olive oil is a source of monounsaturated fats that are healthy for the cardiovascular system and antioxidants that fight cellular aging.
EVO oil is light and does not weigh down the liver (as, for example, mayonnaise does), and it helps make tonnata sauce very digestible.
To prepare vitello tonnato, we used Il Casolare Rustic Naturale Extra Virgin Olive Oil, which has a slightly fruity aroma and a very balanced taste, ideal for raw uses that give the opportunity to fully appreciate its flavor.
Lemon chicken: some preparation tips The following are some small tips to make sure you don't go wrong: Be careful to choose a fresh chicken breast: its color should be pink,...
Lemon chicken: some preparation tips The following are some small tips to make sure you don't go wrong: Be careful to choose a fresh chicken breast: its color should be pink,...
How to choose and prepare pasta for frittata For a perfect pasta frittata with sauce, the secret is all in the right texture of the pasta. Here are some useful tips:...
How to choose and prepare pasta for frittata For a perfect pasta frittata with sauce, the secret is all in the right texture of the pasta. Here are some useful tips:...
Tips for making your own chicken salad The chicken salad recipe is pretty quick and easy, but some small tips may be helpful to make it even more flavorful and tasty: Before cooking the...
Tips for making your own chicken salad The chicken salad recipe is pretty quick and easy, but some small tips may be helpful to make it even more flavorful and tasty: Before cooking the...
