Vitello Tonnato: the recipe of the typical Italian dish

Vitello tonnato is the waste-free version of the great classic of Piedmontese cuisine, in Italy. In this variant the veal round is browned in a pot and then briefly transferred to the oven to finish cooking. The final result is a pink, tender and particularly juicy meat, which is seasoned with a sauce based on hard-boiled eggs, tuna, anchovies and capers, with a dense and super creamy consistency.

It is also called "the ancient way vitello tonnato" because all the ingredients used in cooking are also reused for the preparation of the sauce, so nothing is thrown away. So let’s find out how to make it without mistakes, following our recipe step by step, and serve it as a main course at a family lunch.

Tips

– The veal round is a very lean cut of meat that must be cooked just long enough to remain pink, tender and juicy on the inside. The absence of fat and cartilage means that a prolonged cooking of the meat determines a dry and stringy consistency.

– When browning the meat, turn it gently with tongs. This will prevent the juices from escaping and the meat will remain soft and succulent.

– For a perfect consistency of the sauce – which can vary according to the humidity level of the cooking base – gradually add the broth in small doses, until the desired fluidity is obtained.

How to store Vitello Tonnato

Veal with tuna sauce in the ancient way can be stored in the refrigerator, inside a special airtight container, for a maximum of 2-3 days.

How to make Vitello Tonnato

Tie the meat with a kitchen string, so as to ensure the keeping of a regular shape during cooking.

Add salt and pepper on all sides of the meat.

In a large saucepan, brown the veal round with a drizzle of extra virgin olive oil and a clove of garlic, making sure to let it brown on all sides.

Add the drained tuna, anchovies and capers; leave to flavor for a few minutes, pour in the white wine and let it simmer. Finally remove the garlic.

At this point pour the milk, cover with the lid and cook in a static oven at 400° F for about 15 minutes. Then remove the lid and leave to brown for another 5 minutes.

Meanwhile, shell the eggs and collect them in a large jug.

Remove the veal round from the oven, cover it with the lid and let it rest for at least twenty minutes. Take the cooking juices from the meat (tuna, capers…) and add it to the eggs; pour a generous drizzle of extra-virgin olive oil and a few tablespoons of vegetable broth, then blend until you get a full-bodied and thick sauce.

Remove the string from the meat and slice it finely with a sharp smooth-bladed knife.

Gradually arrange the slices in a serving dish and cover them with the sauce obtained.

Finish with a sprinkling of pepper, a drizzle of raw extra virgin olive oil and a few parsley leaves, and finally serve.