Vitello Tonnato
Vitello Tonnato is a classic Italian antipasto, combining delicate slices of veal with a creamy, savory tuna sauce.
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Introduction
Vitello Tonnato, a classic of Italian cuisine, transports us with every bite directly to the sun-drenched coasts of Italy. This dish, often served as an appetizer, impressively demonstrates how perfectly unequal partners can harmonize: tender, slow-cooked veal meets a creamy, savory tuna sauce. It is this unexpected yet ingenious combination that makes Vitello Tonnato a true delight and has ensured its popularity for decades. Originally from Piedmont, it has long become a staple on many menus worldwide and stands for elegance and sophistication. The preparation may seem complex at first glance, but with a little patience, you will create a dish that will impress your guests and highlight your culinary skills. Vitello Tonnato is more than just an appetizer; it is a tribute to Italian cuisine, combining tradition and taste in an exquisite way.
Ingredients
- 800g Veal top round
- 200g Canned tuna (in oil)
- 4 Anchovy fillets
- 2 EL Capers
- 200g Mayonnaise
- 1 Lemon
- 1 l Vegetable broth
- 1 Bay leaf
- 5 Black peppercorns
- 1 Bund Parsley
Instructions
- Place the veal in a pot and cover with vegetable broth. Add the bay leaf and peppercorns. Bring to a boil, then reduce heat.
- Simmer the veal gently for 60 minutes until cooked through. Let the meat cool completely in the broth.
- For the tuna sauce, combine the drained tuna, anchovy fillets, half of the capers, mayonnaise, and juice from half a lemon in a blender.
- Blend until a smooth, creamy sauce forms. If necessary, add a little of the veal cooking liquid or water to achieve the desired consistency.
- Slice the cooled veal very thinly. This is best achieved with a meat slicer or a very sharp knife.
- Arrange the veal slices decoratively on a serving platter and cover generously with the tuna sauce.
- Garnish with the remaining capers and fresh, chopped parsley. Let it chill in the refrigerator for at least 30 minutes before serving.
Nutrition
Tips & Variations
- Substitute veal with tender turkey breast for a lighter version.
- Prepare the veal and sauce a day in advance for best flavor.
- Always slice the veal very thinly; thick slices can be tough.
- Serve classically with fresh white bread and a light salad.
- For a vegetarian option, use grilled eggplant slices instead of veal.
Frequently Asked Questions
- Can I prepare the tuna sauce in advance?
- Yes, the tuna sauce can be prepared a day in advance and stored in the refrigerator. Make sure to stir it well before serving.
- Which cut of veal is best suited?
- A cut from the veal leg, such as the top round, is best. Ensure good quality meat for the best result.
- How long does Vitello Tonnato last in the refrigerator?
- Vitello Tonnato keeps well covered for up to 2-3 days in the refrigerator. However, it should not be frozen, as the sauce may lose its consistency.
- Can I omit capers and anchovies?
- You can omit capers and anchovies if you don't like their taste. However, they contribute significantly to the authentic and savory flavor of the sauce.