Vitello Tonnato is a favorite in Piedmont. An unlikely couple: veal and tuna! But it's absolutely delicious. You will find Vitello Tonnato on every menu and in every restaurant in Piedmont. But it's also very easy to make at home.
3 sticks of celery
1 liter of water
150ml white wine
700 g veal nut
1 small can of tuna
2 tsp capers (remove brine or salt)
1-2 tbsp lemon juice
100ml olive oil
Peel the carrots, cut the leek and celery into large pieces. Place in a saucepan with 1 liter of water and the white wine and heat up slowly. Add the bay leaf and peppercorns.
Boil the broth, salt and place the veal in the broth. Cook the veal covered for 1.5 hours and then let it cool down in the stock.
While the veal is cooking, the sauce can be prepared.
Boil the eggs for 9 minutes. Remove the yolks (you only need the yolks for the sauce).
Drain the tuna and finely puree with 1 tablespoon of oil, the egg yolk and the capers. Add the lemon juice and stir in the remaining oil drop by drop.
Season with salt and pepper.
Cut the cooked meat into very thin slices across the grain and arrange on a plate. Pour the sauce on top and garnish with capers, anchovies and lemon.
For me, the best wine served with Vitello Tonnato is Dolcetto. The tannins cut through the rich sauce and bring out the best flavors from the veal.