Classic vitello tonnato

Classic vitello tonnato

By
From
Under the Walnut Tree
Serves
6-8
Photographer
Fanny Bergenström

For a classic vitello tonnato, the veal can either be slowly simmered in a casserole dish or roasted in the oven like this. Estimate about 1.5 kg boneless joint of veal for 6-8 people.

Ingredients

Method

  1. Preheat the oven to 225°C. Season the veal with salt and pepper. Place the meat snugly in a small ovenproof dish. Drizzle with about 2 tablespoons melted butter or olive oil. Place a meat thermometer in the veal, put it in the oven and let the meat brown nicely all over. Take the dish out a couple of times and turn the veal, so that it gets browned on all sides. This will take roughly 20 minutes.
  2. Carefully pour about 200 ml dry white wine into the dish with the veal. Lower the heat to 175°C, and cook until the thermometer shows 68°C. Check occasionally; you may need to add a splash of water or wine towards the end of the cooking time.
  3. Remove from the oven, cover with foil and allow to cool. Cut the roast into very thin slices, and then make the tuna sauce and proceed according to the previous recipe.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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