PiedmonteseItalian
Vitello Tonnato
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A classic Italian dish of cold sliced veal with a creamy tuna and caper sauce, served with additional garnishes such as demiglace, lemon zest, smoked herring caviar, raw turnip tops, and olive oil.
- Cook
- 1h
- Difficulty
- medium
Ingredients
11 items- Veal
- Desalted Capers
- Anchovies
- Tuna in Oilpreferably homemade
- Maionese fatta in casahomemade; used in two stages
- Pasta di Limone Candito
- Demiglass
- Lemon Peelzest
- Caviale di Aringa Affumicata
- Cime di Rapa Crude
- Olive Oilextra virgin, for drizzling
Method
- Marinate and massage the veal.
- Place the veal in a vacuum bag and cook at low temperature (55°C) for one hour.
- Prepare the tuna sauce: put desalted capers, anchovies, and oil-packed tuna in a blender and blend.
- Add homemade mayonnaise and some candied lemon paste, then blend briefly.
- Pour the sauce into a bowl and add more mayonnaise to give it more body; mix gently.
- To plate: spread some sauce on the base of the plate, add a little demiglace, slice the cooked veal and arrange on top, then garnish with lemon zest, smoked herring caviar, raw turnip tops, and a drizzle of olive oil.
