Vitello Tonnato

Name: Vitello Tonnato
Total time: 5400 s
Yield: Serves 8 servings
Ingredients: 1 3/4 lbs veal eye of round (about 800 grams); 1 onion; 1 carrot; 2-3 bay leaves; Whole black peppercorns, to taste; 1 celery stalk; 5 whole cloves; 4 1/4 cups water (1 liter); 2 cups dry white wine (500 ml); Salt, to taste; 1 large egg; 1 egg yolk; 1 1/4 cups sunflower oil (300 ml); 5 1/3 oz canned tuna in oil, drained (150 grams); 1 tablespoon capers; 3 anchovy fillets; Salt, to taste; Some of the veal broth, as needed to thin the sauce; 1 teaspoon white vinegar

Francesca Giampetruzzi @cook_francesca

Vitello tonnato is a main course that has become a staple appetizer on our table. In my family, it's a must to serve it both at Christmas and New Year's Eve.

Francesca Giampetruzzi @cook_francesca

Vitello tonnato is a main course that has become a staple appetizer on our table. In my family, it's a must to serve it both at Christmas and New Year's Eve.

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Ingredients

1 hour 30 minutes

Serves 8 servings

1 3/4 lbsveal eye of round (about 800 grams)
1onion
1carrot
2-3bay leaves
Whole black peppercorns, to taste
1celery stalk
5whole cloves
4 1/4 cupswater (1 liter)
2 cupsdry white wine (500 ml)
Salt, to taste
Tuna Sauce
1large egg
1egg yolk
1 1/4 cupssunflower oil (300 ml)
5 1/3 ozcanned tuna in oil, drained (150 grams)
1 tablespooncapers
3anchovy fillets
Salt, to taste
Some of the veal broth, as needed to thin the sauce
1 teaspoonwhite vinegar

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Steps

1 hour 30 minutes

1

If your butcher hasn't already done so, tightly tie the piece of veal. Place it in a large pot along with the peeled carrot cut into chunks, the celery stalk, and the onion cut into wedges. Add the bay leaves, cloves, peppercorns, and salt. Pour in the wine and water to cover everything. Bring to a boil, then simmer over medium-low heat for about 1 hour.
2

After 1 hour, remove the veal and reserve the broth (you'll need some for the tuna sauce). Let the meat cool slightly. Wrap the veal in plastic wrap and refrigerate for about 2 hours.
3

For the tuna sauce, place the egg, egg yolk, sunflower oil, and white vinegar in a tall container. Use an immersion blender to make mayonnaise. Then add the tuna, capers, and anchovy fillets to the container and blend until smooth and creamy. If the sauce is too thick, add a little of the reserved broth to thin it.
4

After 2 hours, take the veal out of the fridge and slice it thinly, preferably with a meat slicer.
5

Arrange the slices on a serving platter, trying not to overlap them too much, and pour the tuna sauce over the top. Chill the platter in the refrigerator and garnish with capers just before serving.