Vitello tonnato with shaved asparagus, figs and gorgonzola

Vitello tonnato with shaved asparagus, figs and gorgonzola

By
From
Botanical
Serves
4
Photographer
William Meppem

The classic vitello tonnato is, I think, most chefs’ and foodies’ favourite dish. I have tried many ways of serving it beyond the traditional – not that there is anything wrong with the traditional, but it’s interesting for cooks to have another look at a classic dish. We have had very positive feedback about this dish, the sauce receiving the highest praise. Try it in autumn with a warm salad of wild mushrooms.

Ingredients

Quantity Ingredient
1kg veal girello, fully denuded of fat and sinew
salt and freshly ground black pepper
2 1/2 litres Chicken stock
1 Bouquet garni for meat dishes
2 brown onions
6 garlic cloves
50ml extra-virgin olive oil

Tuna sauce

Quantity Ingredient

Method

Chef’s note

  • When making tuna sauce try to use fresh tuna. In the restaurant we always have trimmings of tuna which we store in the freezer until we have enough to make tuna sauce. B-grade or cooking tuna from your fishmonger is better than using tinned, which has an unrefined metallic flavour. To achieve perfect shavings of soft cheeses like gorgonzola, put the cheese in the freezer to firm before attempting to shave it.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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