Vitello tonnato or veal with tuna recipe
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Vitello tonnato, or veal with tuna, is one of the most regional dishes you can find in Italy, and specifically in the Piedmont region. It’s a traditional recipe you can serve as an appetizer or also as a main and, exactly like every traditional Italian recipe, every family has its own.
It can take quite a long time but you can prepare your veal a few hours ahead and serve when cold: I can assure you it’s even better after he has rested a few hours
Simplicity, regional relevance and seasonality: this dish has everything and it’s always a winning one when it comes to dinner parties.
Vitello tonnato: ingredients for 6 servings
1 Kg of lean veal
300 grams of tuna in oil
30 grams of capers
Good dry white wine
Extra virgin olive oil
1 tablespoon white wine vinegar
2 bay leaves
5 sage leaves
The juice of 1 lemon
Vitello tonnato: recipe
- Marinate the veal in white wine with laurel, sage, a pinch of salt and celery and leave it for about 12 hours so that it softens and takes a particular taste;
- After 12 hours, remove the herbs and place the veal in a pan with the remaining white wine and pour cold water to cover the meat. Cook for about 1 hour with lid and without turning;
- Add the anchovies and cook for about 30 minutes or until the broth will reduce in half;
- In the meantime, prepare the hard-boiled eggs and, once the veal is fully cooked, remove it from the pot and put it to cool;
- Remove the anchovies from the broth and blend them with tuna, egg yolks, capers, white vinegar, lemon juice and half a cup of olive oil. If the sauce becomes too dry add a little more broth always whisking;
- Thinly slice the veal until it is completely cool and cover with the sauce; a few minutes before serving garnish the veal with a few capers and fresh parsley.
Preparation time: about 16 hours
[Pic by Giuseppe]