Vitello Tonnato
Vitello Tonnato

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vitello tonnato. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vitello Tonnato is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vitello Tonnato is something that I have loved my whole life.

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.

To get started with this recipe, we must first prepare a few components. You can cook vitello tonnato using 16 ingredients and 9 steps. Here is how you can achieve it.

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

Vitello tonnato— chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl.

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.

Hubertus' three Michelin star award in style with this recipe for Vitello Tonnato from chef, Norbert Niederkofler…Enjoy! Vitello Tonnato Chef Josh Gale shares a twist on a classic Piedmontese recipe…Yum! 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 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.

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