Vitello tonnato

Vitel Tonnè is an Italian dish that has a rich culinary history. It is a cold dish consisting of thinly sliced, cooked veal served with a creamy tuna sauce. The origins of vitello tonnato can be traced back to the Piedmont region of Italy, specifically around the city of Turin.

The dish is believed to have originated in the 19th century. It was likely inspired by French cuisine, which was highly influential in the Piedmont region due to historical connections between the two cultures. The combination of veal and tuna sauce might seem unconventional, but it reflects the creativity and artistry of Italian cuisine.

Vitello tonnato has become a staple of Italian antipasto platters and is frequently enjoyed during the warmer months as a refreshing and elegant dish. Its unique combination of flavors and textures has made it a favorite among those who appreciate the artistry and innovation of Italian cuisine.

Over the years, variations of the dish have emerged, with some chefs adding their own twists to the traditional recipe. Despite these adaptations, the core elements of tender veal and creamy tuna sauce remain central to the dish's identity. Vitello tonnato continues to be celebrated as a testament to the culinary creativity and cross-cultural influences that have shaped Italian gastronomy.

What’s needed:

Tools:

• 1 big pot for everything

• 1 blender

• Ingredients (serves 4 people)

• For the VEAL

• 1,7 oz veal eye of round

• 1 medium onion

• 2 medium carrots

• 1 celery rib

• 1 bay leaf

• 5 cloves

• 1 clove of garlic

• 17 fl oz of white dry wine

• For the SAUCE

• 4 hard boilied eggs

• 7 oz tuna in oil

• 1 spoon salted capers

• 7 anchovy fillets

How To:

Ready to start? Here we go.

Ask the butcher to tie the meat or do it yourself. Place it in the pot with chopped onions, carrots, and celery. Add bay leaf, cloves, and garlic. Season with salt and pepper. Cover it with water and wine.

Start the heat and let it cook for 1 hour from when it starts boiling, using low heat.

After this time, remove the meat and save the broth! You’ll need it later. Allow the meat to reach room temperature.

Now, in a blender, add your chopped hard-boiled eggs, tuna (drained from the oil), capers (rinse them under water to remove the salt!), and anchovies. Blend everything together and gradually add a little veal broth to loosen the sauce. It should have the consistency of mayonnaise.

Slice the meat thinly, either with a knife or a slicer. Arrange the slices on a plate, avoiding overlapping, and generously cover them with the sauce.

Allow it to chill in the fridge for at least one hour. Before serving, garnish with some desalted capers and grounded black pepper.