vitello tonnato
Vitello Tonnato ( veal roast, preferably top round )
Hailing from the Piedmont, Vitello Tonnato is royalty among cold meat I antipasti.
Topping this creamy; rich blend of tuna and veal with a few slices of dill pickles adds acidity that balances out the salty flavours.
Preparation 2½ hours
plus marinating and chilling
6-8 servings
Ingredients
2½ pounds lean veal roast, preferably top round, tied (2kg)
1 (750-ml) bottle dry white wine
1 carrot, chopped
1 celery stalk, chopped
6 sage leaves
3 whole cloves
2 bay leaves
salt
1½ (7-ounce) cans tuna in olive oil
3 large eggs, hard boiled
½ cup extra-virgin olive oil
5 anchovy filets
3 tablespoons capers, soaked and rinsed, plus extra for garnish
Juice of 1 lemon
1 tablespoon white wine vinegar
3 dill pickles, thinly sliced
Directions
Place veal into a large bowl.
Add wine, carrot, celery, sage, cloves and bay leaves.
Cover and marinate, chilled, for 12-24 hours.
Transfer veal to a large, heavy pot.
Strain marinating liquid into pot; discard solids.
Add enough water to just cover veal, then remove meat from pot and bring liquid to a boil.
Reduce to a simmer, return meat to pot, lightly salt and simmer for 2 hours, adding more water
if necessary to keep veal just covered.
Remove pot from heat and let veal cool in the stock.
Meanwhile, drain tuna and remove yolks from eggs; discard whites.
In a food processor or blender, puree tuna, oil, egg yolks, anchovies, capers, lemon juice, vinegar and 2 tablespoons of the stock from the veal until smooth; add more stock, little by little, until sauce is the consistency of heavy cream.
Remove strings from veal, thinly slice meat and arrange on a platter.
Cover veal with tuna sauce, then cover platter with plastic wrap and chill for at least 2 hours or up to 3 days before serving.
Bring to room temperature, garnish with pickles and capers, and serve.
Recipe Source: Cucina Italiana
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Tags: tuna oil, lean veal roast, lemon, room temperature
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Sophia Loren’s Vitello Tonnato
Ingredients
2 lb. bottom round of veal 1kg
1½ cups dry white wine 375ml
1 onion (coarsely chopped)
I medium carrot (coarsely chopped)
2 cloves garlic (crushed)
½ teaspoon salt 2.5ml
¼ teaspoon pepper 1ml
½ cup canned tuna, in Oil 125ml
3 mashed anchovy fillets (washed & dried)
2 egg yolks (hard cooked)
2 tablespoons olive oil 30ml
1 tablespoon red wine vinegar 15ml
juice of 1 lemon
pinch of sugar
capers
Directions
Place veal in small, deep, non reactive bowl. Pour in enough white wine to cover; marinate tightly covered in refrigerator overnight.
Combine the veal with the marinade, onion, carrot, garlic, salt and pepper.
Bring to a boil over moderately high heat, then reduce the heat to simmer, partially covered, until veal is tender (about 1 hour).
Remove pot from heat and let stand until liquid is cool. Remove the veal to a cutting board, cover and set aside.
Strain cooking liquid through a sieve (you should have 1 cup).
Discard vegetables.
Add tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar and sugar to the sieve and force this mixture through with the back of a large spoon.
Mix the sauce until well-blended and smooth.
Cut veal into thin slices and arrange, overlapping, on large serving platter. Spread sauce over veal; garnish with capers.
Vitello Tonnato ( veal roast, top round, trussed )
Time: 45 minutes plus 2-3 hours’ cooling and 24 hours’ chilling
Ingredients
2-2½ pounds veal roast, top round, trussed (it should be no thicker than 3 inches. )
1½ cups dry white wine
1 stalk celery, roughly chopped
1 medium onion, peeled and cut into quarters
1 carrot, roughly chopped
1 leek, white part only, rinsed and chopped
4 sprigs marjoram
4 sprigs thyme
5 cloves garlic, peeled
For the sauce:
2 egg yolks at room temperature
sea salt
2¼ cups extra virgin olive oil
5 tablespoons freshly squeezed lemon juice
1 7oz can tuna packed in oil
5 anchovy fillets
3 tablespoons capers, drained
Thin slices of lemon, pitted black olives sliced thinly, capers, parsley leaves or anchovy fillets, for garnish.
Directions
In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic.
Add 3 inches of water, and bring to a boil.
Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2-3 hours.
When completely cool, thinly slice veal.
Slices should be about 1/16 to 1/8 inch thick.
While veal cools, make sauce: In a large bowl, whisk together egg yolks and ¼ teaspoon salt until pale yellow and the consistency of cream.
Beginning a drop at a time, add 1¼ cups oil, whisking continually.
As mixture thickens, you can add oil more quickly.
When it gets quite thick, whisk in 1 tablespoon lemon juice.
Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny.
Whisk in another tablespoon of lemon juice.
Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers.
Process until you get a creamy, uniformly blended sauce.
Scrape sauce into bowl with mayonnaise and fold to combine.
Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
To assemble dish: remove ¾ cup sauce, and reserve to serve alongside veal.
Smear bottom of a large serving platter with some of the remaining tuna sauce.
Place a layer of veal slices on top, meeting edge to edge without overlapping.
Cover with sauce, then make another layer of meat and sauce.
Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
Cover with plastic wrap, and refrigerate for at least 24 hours.
Bring to room temperature before serving.
Garnish with some or all suggested ingredients.
Serve with reserved sauce on the side.
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Tags: lemon juice, egg yolks, salt 2, sea salt, mixture thickensVitello Tonnato ( boneless veal shoulder )
Ingredients
1 kg boneless veal shoulder
2 carrots
2 sticks celery
1 onion
3 cloves garlic
2 bay leaves
a few sage and thyme leaves
2 cloves
4 peppercorns
handful of parsley
1 bottle white wine
3 anchovies in salt, filleted (ie, 6 filets)
3 eggs
1 tin tuna (get a line-caught fillet; it’s no more expensive)
extra virgin olive oil – about a cupful
2 lemons
handful of pickled capers
vinegar (can use the vinegar from the caper jar, but you can also use white wine or balsamic vinegar.)
Directions
Marinate the meat in the wine, stock vegetables, herbs, spices, garlic and one of the anchovies overnight or all day.
Turn the meat occasionally, so that it all gets marinated.
Simmer the veal gently in the marinade – initially topped up with water to cover the meat – for one and a half hours.
Leave the meat to cool, and strain the stock.
While the meat is cooking, hard boil the eggs, cool them under the tap and extract the yolks.
Discard the whites for some other purpose.
Blend the oil, egg yolks, tuna, remaining anchovies, the juice of one lemon and the capers until the sauce is creamy.
Add some stock to the sauce until you are happy with the consistency.
Taste the sauce and add vinegar or more lemon, oil or some seasoning according to your taste.
Slice the cooled veal thinly and arrange on plates or one large serving platter.
There should only be one layer of meat.
Pour the sauce all over the veal, and garnish with slices of lemon and capers, and some fresh parsley if you feel like it.
Vitello Tonnato tastes even better after chilling in the fridge over night.
Recipe Source: french-news.com
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Tags: vitello tonnato, lemon oil, chilli, bay leaves, boneless veal roastVitello Tonnato ( boned leg or loin of veal )
6-8 servings
Ingredients
1 ½kg (3 lb) Boned leg or loin of veal
3 Anchovy fillets, halved
3 Garlic cloves, halved
200 g (7 oz) Canned tuna fish, oil reserved
1 Medium onion, sliced
2 Carrots, sliced
300 ml (10 fl oz) 1 1/4 cups Veal or chicken stock
175 ml (6 fl oz) 3/4 cup Dry white wine
3 tablespoons White wine vinegar
2 Bay leaves
1 teaspoon Dried basil
1 tablespoons Chopped parsley
Salt and pepper to taste
for the Sauce
125 ml (4 fl oz) 1/2 cup Mayonnaise
2 Hard-boiled egg yolks, strained
3 tablespoons double (heavy) cream, stiffly beaten.
for the Garnish
2 teaspoons Capers
6 Green or black olives, halved and stoned (pitted)
Directions
Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
Put the veal on a working surface and make six incisions in the meat. Insert half an anchovy fillet and half a garlic clove in each incision. Transfer the veal to a large flameproof casserole and add the tuna fish with its oil, the vegetables, stock, wine, vinegar, herbs and seasoning. Mix well and bring to the boil. Cover and transfer the casserole to the oven. Cook for 1 1/2 to 1 3/4 hours, or until the veal is cooked through and tender. Remove from the oven and set aside to cool in the casserole.
Remove the veal from the casserole and put it on a carving board. Carve into thin slices, then arrange the slices, slightly overlapping, on a large serving dish. Set aside.
Strain the casserole liquids into a bowl, rubbing the fish, vegetables and flavourings through with the back of a wooden spoon. pour off all but 250 ml (8 fl oz) (1 cup) of the liquid, then beat in the mayonnaise, strained egg yolks and cream until the sauce is smooth. Taste and add more seasoning if necessary.
Pour the sauce over the veal slices to cover them and carefully cover the dish with foil or greaseproof or waxed paper. Chill in the refrigerator for 8 hours, or overnight.
Remove from the refrigerator and remove the covering. Garnish with the capers and olives and serve at once.
Recipe Source: cookitsimply.com
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Tags: salt and pepper, teaspoon dried basil, leg, The sauceVitello Tonnato ( using Veal Tenderloin – tail end )
2 pieces of Veal Tenderloin (tail end) were used for this recipe although you could different cuts of veal to achieve similar results.
Serves 4-6
Ingredients
2 lb Veal Tenderloin 1 kg
1½-2 cups dry white wine 375-500 ml
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
2 garlic cloves, crushed
to taste: salt and freshly ground pepper
½ can canned tuna, packed in oil
3-4 anchovy fillets, rinsed, patted dry and mashed
2 hard-boiled egg yolks
1 juice of one lemon
1 teaspoon sugar
2 tablespoons olive oil 30ml
1 tablespoon red wine vinegar 15ml
pinch of salt
capers
Directions
Place the veal in a small, deep non reactive bowl.
Pour in enough wine to barely cover.
Refrigerate overnight, covered tightly with plastic wrap.
In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt, and pepper.
Bring to a boil over moderately high heat.
Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour.
Remove the pot from the heat but leave the veal in the liquid to cool.
Remove the veal to a cutting board, cover loosely with foil, and set aside.
Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup(250ml)).
Discard the vegetables.
Add the tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar, and sugar to the sieve, and force this mixture through with the back of a large spoon.
Mix the resulting sauce until it is well blended and smooth.
Cut the veal into thin slices.
Arrange, overlapping, on a large serving platter.
Spread the sauce over the veal.
Garnish with capers, if desired.
printable version of this recipe
Recipe source: Scott Savage, executive chef, The Cliff House at Pike’s Peak modified by Chef Nancy
Tags: thin slice, veal tenderloin tail, garlic salt, pinch of salt, dry white wineVitello Tonnato ( using Veal Tenderloin )
Serves 6
Cold Veal with Tuna Fish Sauce
Ingredients
2 lb veal tenderloin 1kg
3 cups white wine 750ml
1 celery stalk
1 carrot
1 small onion
2 garlic cloves
1 can (7 oz) tuna in oil 200g
6 anchovy fillets
2 hard-cooked egg yolks
2 lemons, 1 squeezed, 1 thinly sliced
½ cup good olive oil 125ml
2 tablespoons capers 30ml
1 tablespoon white vinegar 15ml
Directions
Marinate meat in wine with celery, carrot, chopped onion and cloves for one day.
Remove meat from marinade, wrap in cheesecloth, tie tightly and place in an oval pan just large enough to hold it along with the marinade.
Cook slowly for about 1 hour. Remove from heat and cool meat in cooking liquid.
Degrease and strain cooking liquid.
Blend liquid in a food processor with tuna, anchovies, 1 tablespoon (30ml) capers and egg yolks.
Dilute sauce with lemon juice and vinegar and add oil in a steady stream until a sauce the consistency of mayonnaise forms.
Slice veal and arrange on a serving platter.
Spread a few tablespoons of sauce on the platter.
Add veal a layer at a time, with sauce covering each layer.
Sprinkle capers over and decorate the rim of the platter with the sliced lemon.
Recipe Source: adapted from recipe used Forum food columnist Andrea Hunter Halgrimson
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Tags: celery, garlic cloves, fillet, hard-cooked egg yolks, cups white wineVitello Tonnato ( using bottom round )
Serves 4-6
Ingredients
2 lb Bottom Round of Veal 1000g
1½-2 cups dry white wine 375-500ml
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
2 garlic cloves, crushed
to taste: salt and freshly ground pepper
½ can canned tuna, packed in oil
3-4 anchovy fillets, rinsed, patted dry and mashed
2 hard-boiled egg yolks
1 juice of one lemon
2 tablespoons olive oil 30ml
1 tablespoon red wine vinegar 15ml
pinch of salt
capers
Directions
Place the veal in a small, deep non reactive bowl.
Pour in enough wine to barely cover.
Refrigerate overnight, covered tightly with plastic wrap.
In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt, and pepper.
Bring to a boil over moderately high heat.
Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour.
Remove the pot from the heat but leave the veal in the liquid to cool.
Remove the veal to a cutting board, cover loosely with foil, and set aside.
Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup(250ml)).
Discard the vegetables.
Add the tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar, and sugar to the sieve, and force this mixture through with the back of a large spoon.
Mix the resulting sauce until it is well blended and smooth.
Cut the veal into thin slices.
Arrange, overlapping, on a large serving platter.
Spread the sauce over the veal.
Garnish with capers, if desired.
Recipe Source (Rich and Famous Cookbook)
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Tags: egg yolks, The sauce, dry white wine, white wine, oil vinegar, egg yolk
Vitello Tonnato (with eye of round)
Yield: About 100 slices
(10 to 12 slices/serving)
Preparation: 20 minutes
Cooking: 45 minutes
Ingredients
veal eye of round (500 g -600 g cooked)
15 ml (1 tablespoon) butter
15 ml (1 tablespoon) oil
salt to taste
pepper to taste
Tonnato – Tuna sauce
1 can, 198 g (7 oz) tuna, drained
4 anchovy fillets (well drained if in brine)
1 garlic clove
juice from ½ fresh lemon
30 ml (2 tablespoons) capers
1 egg
500 ml (2 cups) vegetable oil
salt to taste
pepper to taste
Directions
Heat the butter and oil in a skillet and sear the veal fillet on all sides.
Salt and pepper to taste.
Bake in the oven at 200°F (100°C) for about 45 minutes or until 150°F (66°C) in the centre.
Remove from oven and allow cooling before refrigerating overnight.
Slice very thinly and serve as canapés with tuna sauce on endive leaves. It can also be served as an entrée garnished on a salad or simply as an accompaniment with toast or crackers.
Tuna sauce
In a food processor, finely chop the tuna, anchovies, garlic and lemon juice. At the end add the capers to just break them apart and then refrigerate.
With a mixer, whip the egg and slowly pour in the oil until it has emulsified (texture of mayonnaise) and then season to taste with salt and pepper.
Add into the mixer the previously set aside mixture while stirring gently and refrigerate.
If the sauce is too thick, add several drops of water and stir again.
Recipe Source milkfedveal.com
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Tags: Recipe Source milkfedveal.com, fresh lemon, vitello tonnato taste, tablespoon oil, The tuna, The sauce, tuna sauceVitello Tonnato (veal roast from the leg or loin, boned and tied)
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
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Tags: wine vinegar, The tuna, ground black pepper, boned loin, freshly ground black pepper, European cuisine
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