Vitello tonnato recipe

Vitello Tonnato recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Vitello tonnato is a classic Italian dish consisting of thinly sliced, tender veal served with a creamy tuna sauce. This recipe combines the delicate flavors of the veal with the rich and tangy sauce, creating a harmonious and satisfying dish. The veal is first poached to perfection, then chilled and thinly sliced before being topped with the velvety tuna sauce. This elegant and flavorful dish is perfect for special occasions or as a refreshing summer appetizer.

Keywords: Vitello tonnato, Italian dish, veal, tuna sauce, elegant.

Vitello tonnato recipe details

Vitello tonnato recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

2	onions, chopped
2 stalks	celery, thinly sliced
2	carrots, finely diced
3 tbsp	butter
2 kg	boneless veal loin, tied
3 tbsp	vegetable oil
6 sprig(s)	parsley
2 sprig(s)	thyme
1	bay leaf
1 ½ liter(s)	chicken stock
300 ml	dry white wine
	For the sauce:
2 large can(s)	tuna in oil
6	anchovy fillets, drained and rinsed
150 ml	cream
1 tbsp	lemon juice, or to taste
	pepper, to taste
500 ml	mayonnaise
	To garnish:
	lemon slices
	parsley leaves
	capers
	pitted olives

Instructions

In a large kettle sauté onion, celery and carrots in butter. Cover and cook until tender.

In a heavy skillet brown the veal in oil. Then add the meat to the vegetables with parsley, bay leaf, thyme and 300 ml chicken stock. Simmer, basting the veal, until the stock is reduced and add another 300 ml chicken stock. Simmer and reduce, basting the veal until glaze forms. Add the remaining chicken stock and the wine. Cover tightly with foil and lid. Simmer for 1 ˝ hours or until tender.

Remove from heat. Strain the stock and cool. Skim fat. Remove the meat from the kettle. Return 600 ml strained stock to the kettle and reduce it to half the amount, then cool and reserve.

When the meat is thoroughly cooled, cut it in nice thin slices.

In a food processor combine tuna, anchovies, 150 ml reserved braising liquid, 1 tablespoon lemon juice, cream and pepper to taste. Blend well until smooth. Add more of the reserved braising liquid until the mixture has a creamy consistency. Adjust seasoning and add more lemon juice if desired.

Pour a layer of sauce on a serving platter and arrange the thinly sliced meat on the sauce. Pour the remaining sauce over the meat. Garnish with lemon slices, capers, parsley and olives.

Note:
The remaining braising liquid is an excellent soup base.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a