Do not let the stock boil
Gentle 85 to 90 ° C keep the veal juicy. Sparkling cooking pulls the fibres together and dries out the lean piece.
Italian Recipe
Vitello Tonnato
The veal is gently cooked in an aromatic wine-vegetable stock and cools down in it. A part of the stock makes the tuna sauce creamy without making it heavy.
Total time
8 hr
Calories
430 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Piedmontese veal with tuna-caper sauce
Vitello Tonnato lives on very thin, juicy veal and a balanced sauce. The meat must not be boiled bubbly in the stock, otherwise it will dry and later cut less easily. It is cut completely cooled and cut across the fibre and soaked in the sauce for several hours.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Vitello Tonnato
Vitello Tonnato combines thinly sliced veal with a creamy sauce of tuna, anchovies, capers, egg and lemon juice.
Ingredients
8 servings
Method
-
1
Veal bonding
Pat the veal dry, tie evenly with kitchen yarn and season with a teaspoon of salt. This way, it will keep a regular shape when gently cooked.
-
2
Put on aromatic broth
In a small saucepan, slowly simmer the carrot, celery, onion, bay leaf, pepper, white wine, water and remaining salt.
-
3
Gently simmer veal
Place meat in the barely boiling stock and cook at 85 to 90 ° C for about 50 to 65 minutes until the core reaches 63 to 65 ° C.
-
4
Allow to cool in the stock
Remove the pot from the heat and leave the meat to rest in the stock for 30 minutes, then lift out, cool completely and chill for at least 3 hours.
-
5
Reduce cooking stock
Strain 300 ml of stock into a small saucepan and boil down to about 180 ml. Allow to cool completely.
-
6
Puree tuna sauce
Puree tuna, anchovies, eggs, 35 g capers, lemon juice and 100 ml of stock until smooth.
-
7
Set sauce creamy
Add the stock by tablespoons until the sauce flows thick. Check the acidity and salt only now, as anchovies and capers season vigorously.
-
8
Cut veal very thin
Remove the kitchen yarn and cut meat into thin slices transversely to the fibre. Place on a large plate, slightly overlapping.
-
9
Let steep with sauce
Cover meat completely with sauce and chill for at least 2 hours. Before serving, keep at a low temperature for 20 minutes and garnish with capers, parsley and lemon.
Kitchen know-how
Tips for Vitello Tonnato
Cut completely chilled
Cold meat is firmer and can be sliced much thinner and more evenly with a long sharp knife.
Variations
How to adapt this recipe
For a modern, particularly stable sauce, replace eggs and oil with 180 g of good mayonnaise. Use cooking stock sparingly for consistency correction.
Replace veal with a large pork tenderloin and simmer until cooked to a core temperature of 63 to 65 ° C. Then cool completely.
Nutrition per serving
430kcal
8.0 gCarbohydrates
48.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Vitello Tonnato
It is served chilled or lightly tempered. Remove from the fridge for about 20 minutes before eating, so that the sauce and meat taste more aromatic.
Lean, evenly shaped pieces such as veal nut or topside can be cut particularly cleanly and thinly after cooking.
The stock probably boiled or the core temperature was too high. At just below boiling point cook only to 63 to 65 ° C.
At least two hours are useful, four to six hours even better. Overnight, the sauce can be absorbed very strongly into the meat surface.
Yes. Meat and sauce can be prepared a day in advance. Add capers, parsley and lemon slices just before serving.
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