Vitello Tonnato

Name: Vitello Tonnato
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 3/4 lbs veal roast (about 800 grams); 1 celery stalk; 1 carrot; 1 onion; 1 garlic clove; 1 cup dry white wine (250 ml); 6 1/3 cups water (1.5 liters); 1 sage leaf; Olive oil; A few black peppercorns; Coarse salt; 1 small piece of cinnamon stick; 2 whole cloves; 3 juniper berries; 1 very fresh large egg; 1/2 teaspoon salt; 2 teaspoons vinegar (10 ml); 1 teaspoon mustard (5 grams); A few drops of lemon juice; 1 cup sunflower oil (250 ml); 3 1/2 oz canned tuna, drained (100 grams); 3 capers (optional)

Chemamma @chemamma

Marano Vicentino

Vitello tonnato is one of my favorite dishes during the summer. It's delicious, just like only a mom can make, and this is actually my mom's recipe. For me, it's the best! I know it's not the traditional ancient recipe and probably everyone has their own version. This is mine (well, my mom's) that I'm sharing with you now!

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Ingredients

1 hour plus resting time

Serves 4 servings

For the meat:
1 3/4 lbsveal roast (about 800 grams)
1celery stalk
1carrot
1onion
1garlic clove
1 cupdry white wine (250 ml)
6 1/3 cupswater (1.5 liters)
1sage leaf
Olive oil
A fewblack peppercorns
Coarse salt
1small piece of cinnamon stick
2whole cloves
3juniper berries
For the sauce:
1very fresh large egg
1/2 teaspoonsalt
2 teaspoonsvinegar (10 ml)
1 teaspoonmustard (5 grams)
A fewdrops of lemon juice
1 cupsunflower oil (250 ml)
3 1/2 ozcanned tuna, drained (100 grams)
3capers (optional)

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Steps

1 hour plus resting time

1

Start by cooking the veal. In a large pot, add the carrot, celery, onion, all the aromatics, a drizzle of olive oil, the white wine, and the water.
2

Add the veal (you can tie it with kitchen twine, but it's not essential). Cook for about 40 to 45 minutes. After this time, let the meat cool completely.
3

Only slice the meat once it has cooled completely.
4

Prepare the tuna sauce. In a food processor, add the egg, salt, vinegar, mustard, and a couple of drops of lemon juice.
5

Start blending and slowly drizzle in the sunflower oil. The sauce will come together in a few seconds.
6

Turn off the processor and add the well-drained tuna. Blend for a few more seconds until the sauce is smooth.
7

Slice the veal thinly using a meat slicer or a sharp knife.
8

Layer the veal slices and tuna sauce alternately on a serving platter.
9

Let it rest for a couple of hours before serving.