nach oben

Vitello Tonnato

A Piedmontese classic!
This "antipasto" is a Piedmontese favorite!   The odd couple here is veal and tuna fish!   But it's absolutely delicious.  You'll find Vitello Tonnato on every menu in every restaurant in Piedmont.  Super easy to make at home.  
2 carrots
3 celery stalks
1 leek
bay leaf
pepper corns
1 liter water
150 ml white wine
700g (or 1 3/4 pounds) veal flank 
Small can of tuna
2 eggs
2 teaspoons capers
1-2 teaspoons lemon juice
100 ml olive oil
salt, pepper
garnish: anchovies, lemon slices 
Slice the carrots, leak and celery into chunks.  In a large sauce pan, add the veg to a liter of water and the white wine and heat slowly.  Add the bay leaf and pepper corns.  Lay the veal flank in the saucepan, salt lightly and cook over a low heat for an hour an a half. 
While the veal cooks, you can make the sauce. 
Hard boil the eggs. Remove the yolks (you only need the yolks for this recipe). 
Drain the tuna fish and put it in the food processor.  Add a teaspoon of oil, the egg yolks, and the capers, and puree until smooth.  While it is pureeing, add the lemon juice and the oil, drop by drop, making a smooth emulsion.   Salt and pepper to taste. 
Let the meat cool completely.  Then cut across the grain into thin slices, and lay on a serving plate. Drizzle the sauce over the meat and garnish with lemon, anchovy and capers.  
For me, the best wine to serve with Vitello Tonnato is Dolcetto. The beautiful tannins cut through the rich sauce just perfectly.  
Buon Appetito!