Vitello Tonnato is a typical dish of Piedmontese cuisine, handed down from generation to generation. In the ’80s it was the top dish during the holidays, the great occasions and was even included in the menu of the big cruise ships!
Although it looks like a complicated dish, it is actually very easy and fast, but above all, thanks to the tuna and egg sauce and really tasty!
- 800 gr of Veal (magatello)
- 1 coast of Celery
- 1 Carrots
- 1 Golden onions
- 1 clove of Garlic
- 250 gr of White wine
- 1,5 l of Water
- 1 Bay leaf
- 3 Cloves
- 3 tablespoons of Extra virgin olive oil
- Black pepper
- 2 Eggs
- 100 gr of Tuna in oil
- 3 fillets of Anchovies in oil
- 5 gr of Capers in salt
- Caper fruits to decorate
Start by cleaning vegetables (carrot, celery, and onion): wash, peel and cut into pieces. Put the ingredients in a bowl and add the garlic.
Then clean the meat by removing the fat. Take a large pot and put: the magatello, the vegetables, the bay leaf, 2-3 cloves and the grains of black pepper. Then pour the white wine and the water that will cover all the ingredients. Add salt and add the oil.
Leave the meat to cook for about 40-45 minutes.
When it is cooked, drain it and let it cool.
After removing the bay leaf, pepper, and cloves, make up 1/3 of the broth and let it shrink over high heat. Once confined, drain the vegetables.
Meanwhile, prepare the hard-boiled eggs: dip them in a saucepan with plenty of cold water and let them boil for 9 minutes. When they are ready and cool, peel and cut into 4 parts.
In a bowl, add the eggs, the vegetables, the drained tuna, the anchovies and the desalted capers and finally add a little stock. Mix everything using the immersion blender. Blend until a smooth and homogeneous cream is obtained.
When the meat is completely cold, slice it into thin slices. Arrange the slices in a serving dish and pour the cream in the middle or even on the meat.