Vitello Tonnato
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The Tale of Vitello Tonnato
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Vitello Tonnato, cold sliced veal in a creamy tuna-caper sauce, comes from Piedmont in northern Italy and has been documented in the region's cuisine since at least the 18th and 19th centuries. Its unusual pairing of meat and fish is distinctive of Piedmontese cooking's inventive, land-meets-sea character.
Ingredients
Scale:· 6 servings
- 2 lbs veal roast (top round)
- 1 carrot, 1 celery stalk, 1 onion, for poaching
- 1 cup dry white wine
- 7 oz canned tuna in oil
- 4 anchovy fillets
- 2 egg yolks
- 1 cup neutral oil
- 2 tbsp capers, plus more for garnish
- 2 tbsp lemon juice
Instructions
- 1Poach the veal roast with the carrot, celery, onion, and wine until just cooked through, about 45 minutes.
- 2Cool the veal completely in its poaching liquid, then slice thinly.
- 3Blend egg yolks with lemon juice, slowly whisking in oil to make a mayonnaise.
- 4Blend in tuna, anchovies, and capers until smooth, thinning with poaching liquid if needed.
- 5Arrange sliced veal on a platter and coat generously with the tonnato sauce.
- 6Garnish with extra capers and chill before serving.
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