Vitello Tonnato 005
Vitello Tonnato (5)
  
Servings 4-6
Difficulty: Intermediate
Prep Time: 45 minutes
Inactive Prep Time: 8 hours
Cook Time: 1 hour
Ingredients
1 (2- 2½ pound) veal roast from the leg
or loin, boned and tied (1kg)
1 cup chicken stock
1 cup dry white wine
1 cup chopped yellow onions
½ cup chopped carrots
½ cup chopped celery
1 large sprig fresh rosemary
2 bay leaves
1 teaspoon black peppercorns
2 (6-ounce) cans oil-packed solid white tuna, drained
8 anchovy fillets, drained and chopped
2 teaspoons capers, rinsed, plus extra for garnish
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ cup Mayonnaise, recipe follows
kosher or other coarse-grain salt
Freshly cracked black pepper
chopped parsley leaves, for garnish
lemon slices, for garnish
Directions
In a large Dutch oven or casserole, combine the veal, chicken stock,
wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns.
Add water as needed to cover the meat and bring to a boil.
Reduce the heat to a simmer and cover tightly.
Simmer, turning once, until the meat is tender and an instant-read
thermometer registers 145-150°F (65°C), about 50
minutes to 1 hour.
Transfer the veal to a platter and let cool. Strain and reserve the
cooking broth.
Wrap the veal tightly and refrigerate until well chilled (up to 24
hours).
To make the sauce, combine the tuna, anchovies, capers, white wine
vinegar, lemon juice, and lemon zest in a blender or food processor and
blend to a very smooth texture, about 2 minutes.
Add the mayonnaise and process to blend thoroughly.
Add 1 tablespoon of the reserved cooking broth.
Add more, if desired, to taste or for a thinner consistency.
Refrigerate in a tightly sealed container for at least 2 and up to 24
hours.
(The sauce tastes best if made 1 day in advance and allowed to
rest overnight).
To serve, thinly slice the meat and arrange on a platter.
Drizzle the
sauce over each slice, season generously with the kosher salt and black
pepper. Garnish by sprinkling with additional capers and chopped
parsley.
Arrange the lemon slices around the platter and serve.
Mayonnaise:
1 large egg, at room temperature
1 tablespoon fresh lemon juice
1 cup olive oil
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
In a blender or food processor, combine the egg and lemon juice and
process for 10 seconds.
With the machine running, slowly pour in the oil through the feed tube
and process until emulsified.
Add the salt and black pepper and pulse to blend.
Transfer to an airtight container and refrigerate for at least 30
minutes before using. (The mayonnaise can be stored in an airtight
container in the refrigerator for up 24 hours).
Yield: 1¼ cup
Recipe source Emeril Live |
printable version of this recipe