Vitello tonnato
Piedmontese tuna veal.
Total time 30 h.
Preparation 30 m.
Preparation 30 m.
Average
Number of servings
8
Ingredients
Veal tenderloin
800
g
Marinade
Dry white wine
750
ml
Celery stalks
1
pc.
Carrot
1
pc.
Onions
1
pc.
Bay leaf
1
pc.
Whole carnation
2
pc.
Salt
1
tsp.
Sauce
Tuna in its own juice
150
g
Anchovies in oil
4
pc.
Capers
2
tbsp.
Egg yolk
2
pc.
Lemon juice
2
tbsp.
Wine vinegar
1
tbsp.
Olive oil
200
ml
Salt
to taste
Ground black pepper
to taste
Nutritional value
One serving (~ 164 g)
Proteins 24 g
Fats 28 g
Carbohydrates 1,19 g
Calorie content 360 kcal
Cooking steps
Vitello tonnato is veal with a delicate tuna sauce. One of the most delicious dishes in the world.
1
Let's prepare the necessary ingredients.
Let's prepare the necessary ingredients.
2
The day before cooking, marinate the meat.
Peel the onion, carrots and celery and cut into large pieces. We put everything in a saucepan, add bay leaf, cloves and pour wine over everything.
The day before cooking, marinate the meat.Peel the onion, carrots and celery and cut into large pieces. We put everything in a saucepan, add bay leaf, cloves and pour wine over everything.
3
Place the veal in the marinade, close the lid and leave to marinate in the refrigerator for 24 hours.
4
The next day, add water to the pan so that it covers the meat. Place on the stove, add a teaspoon of salt and cook over medium heat for about an hour.
Remove from heat and completely cool the meat in the broth.
5
Prepare the sauce.
Drain the liquid from the tuna and set it aside.
Place tuna, yolks, anchovies, capers, lemon juice and vinegar in a blender bowl. Beat until smooth.
Prepare the sauce.Drain the liquid from the tuna and set it aside.
Place tuna, yolks, anchovies, capers, lemon juice and vinegar in a blender bowl. Beat until smooth.
6
Without stopping whisking, pour in olive oil in a thin stream. Beat until thick. Salt and pepper to taste.
If the sauce is too thick, dilute it with tuna juice.
7
Cut the cooled meat into thin slices and place on a plate.
Cut the cooled meat into thin slices and place on a plate.
8
Pour over the sauce. Garnish with capers and lemon slices.
Bon appetit.
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