Vitello tonnato

Vitello tonnato

By
From
Meat
Serves
8
Photographer
Dean Cambray

When Nonna made this dish for the family I used to think that she was just fobbing us off with leftovers. Shame on me! Now I understand just how much effort and love went into giving us all the very best and tastiest meals.

Vitello tonnato is best made a day or two ahead of time, which allows the flavours to develop and intensify. It’s a great party dish as it feeds many people and most of the work is done in advance.

Ingredients

Quantity Ingredient
1kg veal topside or silverside, trimmed, but left whole
2 carrots, cut into large slices
2 onions, quartered
2 sticks celery, cut into large dice
2 garlic cloves, halved
1 bay leaf
6 peppercorns
1 teaspoon salt

Sauce

Quantity Ingredient
1 x 150g best-quality tuna in olive oil, drained
2 tablespoons extra-virgin olive oil
1 lemon, juiced
2 tablespoons capers
6 anchovy fillets
salt
freshly ground white pepper
2 tablespoons Mayonnaise
chopped parsley, to serve

Method

  1. Place the veal in a heavy-based saucepan or casserole dish that contains it snugly. Add the vegetables, garlic, bay leaf, peppercorns and salt and enough cold water to just cover the meat. Bring to the boil, then lower the heat and simmer gently for 1½–2 hours, covered, until the veal is very tender. Leave the veal to cool in the poaching stock overnight. Strain the stock and discard the vegetables, then return the veal to the stock and refrigerate.
  2. To make the sauce, combine all the ingredients, except for the chopped parsley, in a food processor and blitz to a smooth paste. Dilute with a few spoonfuls of the cool poaching stock to form the consistency of thin cream.
  3. Lift the veal out of the stock and pat it dry. Slice it thinly and arrange in overlapping layers on a large serving platter. Cover with the sauce then chill before serving. Ideally, I like to leave the vitello tonnato overnight for the flavours to develop, but you’ll need to cover it with plastic wrap to prevent the sauce discolouring too much.
  4. Bring the vitello tonnato to room temperature before garnishing with chopped parsley and serving with a simple green salad.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again