The recipes

Vitello Tonnato

Piemonte

The recipe

Ingredients (for 6 people):

Veal rump: 1 kg
Onion: 1 medium
Celery: 1 rib
Carrot: 1
Dry white wine: 250 ml
Lemon: 1 (juice only)
Bay: 1 leaf
Extra virgin olive oil: 1/2 cup
Salt
For the sauce
Mayonnaise: 1 tube
Tuna packed in oil, well-drained: 200 g
Capers: 2 tbsp
Anchovies, with salt and bones removed: 2

Tie up the veal rump and put it in a pressure cooker with onion, celery, carrot, lemon juice, white wine, extra virgin olive oil and bay leaf. Add salt, cover with water and boil for 40 minutes from when the pot starts to whistle.
Drain the cooked meat well and untie it; let it cool down.
Take the onion, celery and carrot from the cooking broth and blend in a blender with tuna, anchovies and 1 tbsp capers. Blend to make a dense sauce, then add this to the mayonnaise. Cover the cold veal with the sauce and cut into thin slices.
Garnish as desired with the remaining capers and slices of lemon.

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