Vitello Tonnato
Vitello tonnato is a Piedmontese classic: tenderly cooked saddle of veal meets a fine, creamy tuna and caper sauce with Mediterranean seasoning, lemon and capers. The dish is light, refreshing and sophisticated at the same time - summery as a starter, on festive days or for a special lunch. Perfect with an invigorating white wine such as Gavi di Gavi, which brings freshness, lightness and a touch of Italy to any table.
Cooking utensils
- 1 Roasting pan or pot
- 1 Cutting board
- 1 Knife
- 1 Hand blender
- 1 Bowl
Ingredients
For the veal
- 350 g Saddle of veal or roast veal in one piece
- 500 ml Vegetable broth
- 1 Carrot
- 1 Small onion
- 1 Celery stalk
- 1 Bay leaf
- 6 Peppercorns
For the tonnato sauce
- 1 Tin of tuna in oil approx. 100g drained weight
- 1 Egg M
- 2 Anchovy fillets
- 1 Tbsp capers drained
- 2 tablespoon lemon juice
- 80 ml Olive oil
- 1 teaspoon white wine vinegar
- Salt Pepper
Set
- Capers
- Lemon zest
- Celery leaves
Preparation
Cooking meat
- Cut the vegetables into pieces, bring to the boil with the stock, bay leaf and peppercorns.
- Add the veal, cook slowly at a low temperature for approx. 40 mins. until soft, lift out and leave to cool.
Sauce & dressing
- Puree the tuna, anchovies, capers, egg, lemon juice and vinegar.
- Slowly drizzle in the olive oil, mix to a creamy sauce, season with salt, pepper and a little stock.
- Slice the veal very thinly, arrange in a fan shape on plates, drizzle with the tonnato sauce and garnish with capers, lemon zest and leaves.
Recommended side dishes
- Thin white bread or ciabatta
- Small rocket salad
- Grilled zucchini strips
Nutritional values per portion
Calories: 395kcalCarbohydrates: 6gProtein: 34gFat: 25g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat