Ingredients
Recipe for 4 people.
| 🍖 650 g of veal loin | 🐟 250 g of canned tuna in natural juice |
| 🥕 1 carrot | 🌿 1 leek white |
| 🌱 1 bouquet garni | 🧅 1 onion |
| 🧄 2 cloves of garlic | 🥒 6 anchovy fillets |
| 🧂 Salt and pepper | 🍋 Lemon juice |
| 🍶 4 tbsp of extra virgin olive oil | 💧 2 tbsp of capers |
| 🥚 2 hard-boiled egg yolks | 🍾 Balsamic vinegar |
Utensils
| 🍳 A casserole | 🥣 A blender |
| 🔪 A chef’s knife | 🍽️ A cutting board |
| 🧂 A large wooden spoon | 🧊 A mixing bowl |
| 🧄 A garlic press | 📏 A cooking thermometer |
Preparation step by step
Preparation time: 15 minutes
Cooking time: 2 hours
Resting time: 2 hours
Total cooking time: 4 hours 15 minutes
STEP 1: Start by marinating the veal fillet for a few hours in wine and aromatic vegetables.
STEP 2: In a casserole, sauté the veal in a bit of olive oil until golden.
STEP 3: Add vegetables, broth, and a bouquet garni before covering and letting it simmer.
STEP 4: Once the veal is cooked, remove it from the casserole and let it cool to room temperature.
STEP 5: Prepare the sauce by blending tuna, anchovies, capers, and hard-boiled eggs with olive oil.
STEP 6: Slice the veal into thin pieces and arrange them on a serving platter.
STEP 7: Drizzle the slices of veal with tuna sauce and let rest in the refrigerator before serving.
The vitello tonnato is a dish that deserves to be rediscovered. This iconic dish of Italian cuisine, particularly from the Piedmont region, offers a delightful tasting experience thanks to its mixture of tender veal and tuna sauce. Each bite reveals subtly balanced flavors, enhanced with capers and anchovies.
Both refined and accessible, vitello tonnato is often served as a starter during friendly meals. By discovering this recipe, you will take your guests on a journey through Italian culinary traditions and their quality ingredients. A true invitation to savor the best of Italian cuisine!
