Do not let Sud cook
Gentle 85 to 90 °C keep the veal juicy. Sparkling cooking pulls the fibers together and dries out the lean piece.
Italian Recipe
Vitello Tonnato
The veal gently pulls in an aromatic wine-vegetable-sud and cools down in it. Part of the brew makes the tuna sauce creamy without letting it get heavy.
Total time
8 hr
Calories
430 kcal
Servings
8 servings
Difficulty
Medium
Why this recipe works
Piemontese veal with tuna caper sauce
Vitello Tonnato lives from very thin, juicy veal and a balanced sauce. The meat must not boil in the broth, otherwise it becomes dry and can be cut worse later. It is completely cooled across to the fiber and pulled through for several hours with the sauce.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Vitello Tonnato
Vitello Tonnato combines finely cut veal with a creamy sauce of tuna, anchovies, capers, egg and lemon juice.
Ingredients
8 servings
Method
-
1
Binding veal
Dip veal dry, tie evenly with kitchen yarn and season with a teaspoon of salt. So it keeps a regular shape when cooking gently.
-
2
Add Aromatic Sud
Slowly bring carrot, celery, onion, bay leaf, pepper, white wine, water and remaining salt in a narrow pot to simmer.
-
3
Softly pull the veal
Place meat in the boiling broth and cook at 85 to 90 °C for about 50 to 65 minutes until the core reaches 63 to 65 °C.
-
4
Let cool down in the brew
Remove the pot from the stove and let meat rest in the brew for 30 minutes. Then lift out, cool completely and cool for at least 3 hours.
-
5
Reduce Kochsud
Place 300 ml of brew through a sieve in a small pot and boil to about 180 ml. Allow to cool completely.
-
6
Purify tuna sauce
Finely puree tuna, anchovies, eggs, 35 g capers, lemon juice and at first 100 ml of brew. Add olive oil slowly.
-
7
Set sauce creamy
Add further sedation spoons until the sauce flows thickly. Check acidity and salt only now, as anchovies and capers season vigorously.
-
8
Cut veal very thin
Remove kitchen yarn and cut meat across to the fiber in as thin slices as possible. Place slightly overlapping on a large plate.
-
9
Drain with sauce
Cover meat completely with sauce and cool for at least 2 hours. Temperate for 20 minutes before serving and garnish with capers, parsley and lemon.
Kitchen know-how
Tips for Vitello Tonnato
Cut completely chilled
Cold meat is firmer and can be cut clearly 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 Kochsud only sparingly for consistency correction.
Replace veal with a large pork fillet and pull the core temperature only up to 63 to 65 °C. Then cool completely.
Nutrition per serving
430kcal
8.0 gCarbohydrates
48.0 gProtein
23.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Vitello Tonnato
It is served coolly or slightly tempered. Before eating, take about 20 minutes out of the refrigerator to make sauce and meat taste more aromatic.
After cooking, lean, uniformly shaped pieces such as veal nut or upper shell can be cut particularly clean and thin.
The brew probably cooked or the core temperature was too high. At just below the boiling point cook only to 63 to 65 °C.
At least two hours make sense, four to six hours even better. Overnight, the sauce can absorb very strongly into the meat surface.
Yes. Meat and sauce can be prepared the day before. Add capers, parsley and lemon slices just before serving.
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