classics, italian

vitello tonnato

08/06/2016

Vitello Tonnato is probably the most subtle and elegant appetiser I have come across and definitely a great Italian kitchen classic. The smooth tuna sauce enhances the delicate flavour of the veal and the capers add a slightly sour tangy element to the dish. It can be made a couple of days beforehand and keeps well for up to 5-6 days in the refrigerator. If you don’t have time to cook the veal, you can probably buy some thinly sliced from your local delicatessen.

 

vitello tonnato
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servingsservings4
minutesprepare20
cooking60minutes
ingredients:
the veal
800 g veal from the hip
250 g celeriac chopped
2 carrots chopped
2 onions quartered
1 clove garlic cut in half
pepper freshly ground
the sauce
125 ml olive oil extra virgin
125 g tinned tuna in brine not oil
50 ml veal stock
2 teaspoons marjoram fresh
1 teaspoon mustard
1 tablespoon white balsamico
1 tablespoon capers
1/2 lemon juiced
servings
method:
veal
  1. Place the veal in a pot and surround it with all of the vegetables. Add the bay leaf and cloves and season with salt and freshly ground black pepper. Cover with water and bring to the boil. Reduce the heat to low and simmer gently for 60 minutes and allow it to cool in the stock.
sauce
  1. Mix the egg yolk, mustard, vinegar, oil and pepper to a mayonnaise.
  2. Drain the tuna. In a fresh bowel, add the tuna, anchovies, veal stock and purée with a hand blender.
  3. Add the mayonnaise and season to taste with salt, pepper and lemon juice.
  4. Serve the cooked veal very thinly sliced and cover it with a covered a thin layer of the sauce. Garnish with capers and a sprinkle of marjoram.

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