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How to cook Vitello Tonnato Recipe

"Vitello tonnato recipeVitello tonnato Ingredients:tuna sauce:how to cook:Dalgano - Italian Food | Vitello Tonnato is a type of surf and turf from the "

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Vitello tonnato recipe

Vitello tonnato 


Dalgano - Italian Food | Vitello Tonnato is a type of surf and turf from the northeastern region of Piemonte. I spent several summers at my uncle's house as a child, cycling through seemingly endless cornfields and picnicking in the hills. At one such picnic, I first tried this dish.

Traditionally served cold as an antipasto, it consists of braised veal – thinly sliced ​​– served in a tuna fish sauce with a dash of capers and anchovies. Today, the sauce often has mayonnaise, but this type is a traditional sauce adapted from Science in the Kitchen and the Art of Good Eating by Pellegrino Artusi. Originally published in 1891, this novel is considered the definitive read on classic Italian cuisine.

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Ingredients:

  • Marinated beef
  • 600g beef shoulder
  • 1 carrot
  • 1 onion, halved but not peeled
  • 1 stalk of celery
  • 2 cloves of garlic
  • 5 cloves
  • 6 black peppercorns
  • 2 bay leaves
  • 1 pinch of salt
  • 500ml white wine
  • 1.5 liters of water

tuna sauce:

  • 100g canned tuna in olive oil, drained
  • 60 gr capers, drain
  • 4 anchovy fillets
  • 4 eggs, hard-boiled
  • 1 lemon, juice only
  • black pepper, to taste
  • 150ml extra virgin olive oil





how to cook:

  1. Start by marinating the veal. Place the meat in a large saucepan with carrots, onion, celery, garlic, cloves, pepper, bay leaf, and salt. Pour white wine over the meat, cover, and leave for about 30 minutes so that the meat soaks in
  2. Add water to a saucepan, bring to a boil and reduce heat. Cover and simmer for 1 hour 30 minutes
  3. Remove the meat from the liquid and let it cool completely. Don't waste the liquid, strain it and use it in another recipe
  4. When the meat cools, make the tuna sauce. Place the tuna, capers, anchovy fillets, and egg yolks in a food processor and flash for about 30 seconds. Add lemon juice and beat again for 10 seconds. Season with black pepper
  5. Turn the food processor to its lowest speed and add the olive oil, slowly, in a single stream. The finished sauce will have a consistency similar to fresh mayonnaise
  6. To serve, slice the beef as thin as possible and place the slices on a large serving plate. Pour the sauce over the meat but leave some of the meat showing around the edges. Garnish with whole capers