Vitello Tonnato
Vitello Tonnato

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vitello tonnato. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vitello Tonnato is a kind of 'surf and turf' from the north-eastern region of Piemonte. As a child, I spent several magical summers there at my uncle's house, cycling through seemingly endless fields of maize and picnicking in the hills around Asti. It was at one such picnic that I first tried this dish.

Vitello Tonnato is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Vitello Tonnato is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook vitello tonnato using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vitello Tonnato:
  1. Take 1 kg Veal round
  2. Take 1 stalk Celery
  3. Take 1 Carrot
  4. Get 1 Golden onions
  5. Take 1 clove garlic
  6. Prepare 250 g White Wine
  7. Make ready 1.5 l Water
  8. Prepare 3 Cloves garlic
  9. Take 3 tbsp Extra virgin olive oil
  10. Prepare 1/2 tsp Black peppercorns
  11. Take 2 pinches Salt up to
  12. Make ready For the sauce
  13. Prepare 2 Eggs
  14. Make ready 100 g Drained tuna in oil
  15. Make ready 3 Fillets anchovies in oil
  16. Make ready 5 Salted capers

Remove to a lipped baking sheet and season well. Method Get your butcher to very finely slice the cooked turkey breast for you - it'll save you a lot of time and trouble. Vitello tonnato is a Piedmontese (Italian) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner." Vitello tonnato— chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes.

Instructions to make Vitello Tonnato:
  1. To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces.Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into two parts Gradually collect the ingredients in a bowl and add whole garlic, without shirt.
  2. Clean the meat by removing any cartilage and strands of fat. In a large pot, place the piece of round, the cut vegetables, 2-3 cloves and the black peppercorns
  3. Pour the white wine and then the water to cover everything. Add two pinches of salt and then the oil
  4. Turn on the stove and wait for it to boil, then gradually remove the foam that will emerge on the surface. Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer
  5. Once the piece of meat is cooked, drain it and let it cool completely Then remove the pepper and cloves
  6. Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes. The remaining part of the meat broth will be useful for other preparations, such as risotto when cooked, drain the vegetables into a container Meanwhile, prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs. Turn on the stove and from the moment of boiling count 9 minutes
  7. When they are firm, drain and rinse them under cold water. Once cooled, peel and cut into four parts Add the egg wedges in the bowl with the vegetables add the drained tuna too
  8. Anchovies in oil and desalted capers (you can desalt them by rinsing them under running fresh water) finally add a little broth Use the hand blender (possibly the classic mixer is fine too) and add more broth as needed
  9. Blend until smooth and of the consistency of your choice. The meat should now be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream into the middle. Finally, decorate with the caper fruits, some whole and some cut in half and your vitello tonnato sauce is ready.

Vitello Tonnato Be the first to rate & review! In Scott Conant's version of vitello tonnato, succulent chilled veal is smothered in a tangy, creamy sauce made with canned tuna, egg yolks, anchovies. Vitello Tonnato Chef Josh Gale shares a twist on a classic Piedmontese recipe…Yum! Vitello tonnato Perhaps Italy's most celebrated cold dish, vitello tonnato makes a great party plate, writes Guy Grossi, of Melbourne's Grossi Florentino. He shows us how it's done.

So that’s going to wrap this up with this special food vitello tonnato recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!