VITELLO TONNATO

(Cold Veal with Tuna Cream Sauce)


“Vitello Tonnato” is a classic appetizer in the Piemonte region, originating in the early 1900, as a transformation of a dish from the 1800’s which consisted in pan roasted veal seasoned with salted anchovies. In the modern-day recipe the veal is first boiled and then sliced and served cold with a creamy tuna sauce. The veal should possibly be of the Piemonte breed.

Ingredients:
500g veal round
1 onion, 1 carrot, 1 celery stalk, 2 bay leaves

for the sauce:
5 anchovies
2 egg yolks
2.5 dl extra virgin olive oil
juice of ½ lemon
100g oil-packed tune
10 salted capers, washed and drained
salt.

Preparation:

In a large pot bring water to a boil with the flavorings (onion, carrot, celery, bay leaf). When the water is boiling add the meat and boil for 35 minutes. Turn off the fire and let the meat cool, then slice about ½ cm (between ¼ and1/8 of an inch) thick. The meat should be slightly pink.

Prepare the sauce: put the egg yolks, a pinch of salt and the lemon juice in a bowl, mix with a whisk and start adding oil very slowly in a fine drizzle, whisking continuously to make a mayonnaise. When it is ready, add the tuna and the capers, both finely chopped and blend well.

To serve place two or three slices on a plate and top with the tuna cream sauce.
If desired, a few drops of cognac may be added to the sauce.