Recipe · Piemonte · Turin
Vitello tonnato
eye of round of veal cooked in white wine, cooled and sliced thin under a sauce of tuna, anchovies and capers: it is made the day before and eaten cold
preparation
How it is made
Quantities are for 6 people. The steps are in the order you do them.
- tie the joint with kitchen string, so that it stays compact while cooking and slices better
- put it in a narrow pan with the carrot, the onion, the celery, the bay leaf and the cloves, cover it with the white wine and let it rest for a few hours, better a whole night
- bring it gently to the boil and cook covered for about an hour
- turn off the heat and let the meat cool inside its own liquid without draining it: this is the step that decides whether it stays tender or turns to string
- blend the tuna with the anchovies, the capers keeping a tablespoon back, and the hard boiled yolks, pouring in the oil in a thin stream
- loosen the sauce with a few spoonfuls of the strained cooking liquid, until it is smooth and thick, then adjust with the lemon juice and salt
- slice the cold meat as thin as you can, better on a slicer, and lay it on the plate with the slices barely overlapping
- cover with the sauce, keep it in the fridge for at least two hours and finish with the capers you kept back
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