Vitello tonnato with capers
4 servings
20 minutes
Vitello tonnato is a classic dish of Italian cuisine that carefully preserves the traditions of the Piedmont region. Its history dates back to the 18th century when veal began to be paired with a delicate tuna sauce. It is a harmony of flavors: tender, aromatic meat infused with herbs and wine complemented by a velvety fish sauce with tangy capers. The dish impresses with its sophistication and freshness, while thin slices of veal melt in the mouth, revealing a layered taste. Perfect for a summer dinner or festive table, Vitello tonnato showcases the art of Italian gastronomy by combining earthly and marine ingredients in an exquisite duet.
1
Clean the meat from membranes and fry it with vegetable oil, saffron, thyme, rosemary, and garlic until golden brown.
- Vegetable oil: 10 ml
- Sage: 3 g
- Thyme: 3 g
- Garlic: 6 g
2
Add butter to the meat and sauté for another 5 minutes. Then add white wine (20 ml) and let it evaporate.
- Butter: 10 g
- Dry white wine: 20 ml
3
Heat the broth, add the meat with herbs and the resulting sauce. Simmer for 5 minutes. Cover the meat and let it cool in the broth.
- Meat broth: 1 l
4
Prepare a sauce from tuna. Blend tuna flesh, capers, anchovies, and 10 ml of wine with 1/3 of the mayonnaise. Then add the remaining mayonnaise and mix the sauce until smooth with a whisk or spatula.
- Canned tuna in its own juice: 40 g
- Capers: 3 pieces
- Anchovies: 1 piece
- Dry white wine: 20 ml
- Mayonnaise: 70 g
5
Slice the meat as thinly as possible. Arrange the sauce on a plate in separate strokes, and place the meat slices on top. Garnish with capers.
- Capers: 3 pieces