Vitello Tonnato
Vitello Tonnato

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vitello tonnato. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Vitello Tonnato is a kind of 'surf and turf' from the north-eastern region of Piemonte. As a child, I spent several magical summers there at my uncle's house, cycling through seemingly endless fields of maize and picnicking in the hills around Asti. It was at one such picnic that I first tried this dish.

Vitello Tonnato is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vitello Tonnato is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vitello tonnato using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vitello Tonnato:
  1. Prepare 1 kg Veal round
  2. Take 1 stalk Celery
  3. Prepare 1 Carrot
  4. Get 1 Golden onions
  5. Prepare 1 clove garlic
  6. Make ready 250 g White Wine
  7. Take 1.5 l Water
  8. Take 3 Cloves garlic
  9. Make ready 3 tbsp Extra virgin olive oil
  10. Take 1/2 tsp Black peppercorns
  11. Take 2 pinches Salt up to
  12. Take For the sauce
  13. Get 2 Eggs
  14. Take 100 g Drained tuna in oil
  15. Get 3 Fillets anchovies in oil
  16. Get 5 Salted capers

I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. Tonnato is an Italian condiment often made with tuna, anchovies, lemon juice, olive oil, and mayonnaise. Well, mayonnaise is our shortcut secret, you could use egg yolks and do that whole thing. Vitello Tonnato (Veal with Tuna-Caper Sauce) Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.

Steps to make Vitello Tonnato:
  1. To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces.Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into two parts Gradually collect the ingredients in a bowl and add whole garlic, without shirt.
  2. Clean the meat by removing any cartilage and strands of fat. In a large pot, place the piece of round, the cut vegetables, 2-3 cloves and the black peppercorns
  3. Pour the white wine and then the water to cover everything. Add two pinches of salt and then the oil
  4. Turn on the stove and wait for it to boil, then gradually remove the foam that will emerge on the surface. Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer
  5. Once the piece of meat is cooked, drain it and let it cool completely Then remove the pepper and cloves
  6. Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes. The remaining part of the meat broth will be useful for other preparations, such as risotto when cooked, drain the vegetables into a container Meanwhile, prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs. Turn on the stove and from the moment of boiling count 9 minutes
  7. When they are firm, drain and rinse them under cold water. Once cooled, peel and cut into four parts Add the egg wedges in the bowl with the vegetables add the drained tuna too
  8. Anchovies in oil and desalted capers (you can desalt them by rinsing them under running fresh water) finally add a little broth Use the hand blender (possibly the classic mixer is fine too) and add more broth as needed
  9. Blend until smooth and of the consistency of your choice. The meat should now be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream into the middle. Finally, decorate with the caper fruits, some whole and some cut in half and your vitello tonnato sauce is ready.

Well, mayonnaise is our shortcut secret, you could use egg yolks and do that whole thing. Vitello Tonnato (Veal with Tuna-Caper Sauce) Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas. Vitello tonnato— chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. Vitello tonnato is a Piedmontese [citation needed] dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner." It is also very popular, by inheritance, in Argentina, where it.

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