PIEDMONT - Vitello tonnato
SKU:
Vitello Tonnato (Veal with Tuna Sauce)
Total Time: 1 hour
Servings: 6–8
Ingredients
For the veal:
- 1.7 lb veal
- 1 celery stalk
- 1 carrot
- 1 onion
- 1 garlic clove
- 1 bay leaf
- 3 whole cloves
- ½ tsp black peppercorns
- 1 cup white wine
- 6 cups water
- 2 pinches salt
- 3 tbsp Viaggio extra virgin olive oil
For the tuna sauce:
- 2 eggs
- 3.5 oz tuna in oil, drained
- 3 anchovies in oil
- 1 tbsp salted capers, rinsed
- Reserved cooked vegetables (from veal)
- A few tablespoons of veal broth (as needed)
Instructions
- Wash and chop the carrot, celery, and onion. Place them in a large pot along with the garlic, bay leaf, cloves, and peppercorns. Add the veal, then pour in the white wine and water to cover the meat. Season with salt and drizzle with olive oil. Bring to a boil, skimming off any foam from the surface. Cover with a lid and simmer gently over low heat for 40–45 minutes. Once cooked, remove the veal and let it cool completely. Reserve the broth and cooked vegetables.
- Place eggs in a pot of cold water. Bring to a boil and cook for 9 minutes. Drain, cool under running water, peel, and quarter them.
- In a bowl or blender, combine the quartered eggs, drained tuna, anchovies, capers, and the cooked vegetables from the broth. Add a few tablespoons of the veal broth and blend until smooth and creamy. Add more broth if needed for consistency.
- Thinly slice the cooled veal. Arrange the slices on a serving platter and generously spoon the tuna sauce over the top. Chill slightly before serving for best flavor.
ENJOY!
