Authentic Vitello Tonnato Recipe
Vitello tonnato is a wonderful Northern Italian dish made with marinated veal and tuna sauce. The thin slices of veal are coated in the flavorful sauce and served as a dinner or appetizer.
Ingredients
Marinated Veal
- 1 1/2 pounds veal shoulder
- 1 medium carrot
- 1 medium white onion
- 1 celery stalk
- 3 garlic cloves
- 3 bay leaves
- 5 whole cloves
- 5 whole black peppercorns
- 1/2 teaspoon salt
- 2 cups white winw
- 3 cups water
Tuna Sauce
- 3 1/2 ounces canned tuna in olive oil
- 2 ounces caper
- 4 anchovy filets canned
- 4 egg yolks hard boiled
- 5 ounces olive oil extra virgin
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
Instructions
- Add all of the ingredients for the veal and marinate to a large pot. Let the meat sit for about 30 minutes to marinate in the seasoned wine mix.
- After the meat has marinated, bring the liquid to a boil over medium heat. Then lower the heat to a simmer. Cover and cook for one hour and thirty minutes.
- Remove the cooked veal from the liquid and set it on a cutting board. Let it cool for about ten to twenty minutes.
- While the veal coos, add all of the ingredients for the tuna sauce to a food processor and pulse until smooth.
- Use a sharp knife to slice the veal as thin as possible. Serve with the tuna sauce on top.