Vitello tonnato or Vitel tonnè (Veal with Tuna Sauce) is a classic recipe of Italian cuisine (piedmontese, to be precise). It’s an easy-to-make dish: just cook in stock a piece of veal round, slice it, and cover with a tuna-based sauce. We serve it as an appetizer, or even as a second course. It is served cold, so you can make it in advance and serve at the eleventh hour.
Have a nice day and, if you like cold dishes, try the Vitello Tonnato: this was my first time, and I loved it! 😉
Ingredients for 8 servings:
1 kg of veal round, in one piece
1 order Strattera carrot
1 stick di celery
1 glass of white wine
Cytotec no prescription 1/2 tsp of black peppercorns
order Ventolin 2 tbsp of extra-virgin olive oil
1 lt of water
Ingredients for the tuna sauce:
120 g of oil-packed tuna, drained
1 tsp of capers
1/2 spoonful of broth
Preparation Time: 20 min.
Cooking Time: 1 hout and 30 min.
Total Time: 1 hour and 50 min.
Tie the veal firmly with some kitchen twine, and put it in a pot with the vegetables and the peppercorns.
Add wine, oil, a pinch of salt and pepper, and cover with water.
Let simmer for about 1 hour and 30 minutes.
Meanwhile, let’s prepare the tuna sauce.
Boil the eggs for about 10 minutes. When they are hard-boiled, shell them and put in a mixer with the drained tuna and the washed capers (if you have salted capers, desalt them by passing them several times under cold running water; make the same if you have pickled capers).
Blend all of it with the mixer, adding a spoonful of filtered broth to help.
Once the meat is ready, let it cool down, then cut it into thin slices, putting them on a platter.
Add the tuna sauce onto the meat slices.
Decorate the Vitello Tonnato with a few capers and some lemon slices, then refrigerate for at least 1 hour before serving.
Nessuna ricetta simile a Vitello Tonnato (Veal with Tuna Sauce).All Recipes, recipe by Flavia Imperatore
There are no comments yet for this recipe