Vitello tonnato with caper sauce
12 servings
60 minutes
Vitello tonnato is an exquisite dish from Italian cuisine that originated in Piedmont and has won the hearts of gourmets worldwide. Tender veal fillet slow-cooked in aromatic broth with spices achieves remarkable tenderness and rich flavor. The main feature of the dish is the sauce made from tuna, capers, and anchovies, which has a delicate creamy texture with a savory saltiness. A garnish of carrots, fresh parsley, lemon, and olives complements the composition, making each serving visually appealing. Vitello tonnato is served cold, making it an ideal choice for summer dinners and festive gatherings.
1
Bring 8 cups of water to a boil in a pot with salt, pepper, cloves, bay leaves, saffron leaves, halved onions, carrots, celery, and rosemary. Add veal, reduce heat and simmer for 30-40 minutes. Place on a plate and cover with foil. Transfer the boiled carrots to a cutting board and cut into small pieces. Set aside. Drain the broth.
- Salt: 1 teaspoon
- Black peppercorns: 12 pieces
- Carnation: 6 pieces
- Bay leaf: 3 pieces
- Sage leaves: 2 pieces
- Carrot: 2 pieces
- Onion: 1 head
- Celery stalk: 1 stem
- Fresh rosemary: 1 piece
- Veal: 1 kg
2
Mix mustard and egg yolks in a bowl. While stirring, add 1 teaspoon of oil, then gradually pour in 1.25 cups of oil, mixing until the mixture resembles the consistency of sour cream. In another bowl, combine the remaining oil, tuna, capers, lemon juice, and anchovy fillet. Add the resulting mixture to the egg mixture, season with salt and pepper, and mix. Set aside.
- Dijon mustard: 2 teaspoons
- Egg yolk: 2 pieces
- Extra virgin olive oil: 0.5 glass
- Extra virgin olive oil: 0.5 glass
- Canned tuna in its own juice: 200 g
- Capers: 3 tablespoons
- Lemon juice: 2 tablespoons
- Anchovy fillet: 5 piece
- Ground black pepper: to taste
3
Thinly slice the veal and drizzle with sauce. Garnish with sliced carrots, capers, parsley, lemon, and olives.
- Carrot: 2 pieces
- Capers: 3 tablespoons
- Chopped parsley: to taste
- Lemon juice: 2 tablespoons