Vitello Tonnato alla Maniera Antica
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Veal (girello or round) | 500g |
| Garlic (whole, unpeeled) | 1 clove |
| Fine salt | 5g |
| Black pepper | To taste |
| White wine | 80g |
| Whole milk | 150g |
| Canned tuna in oil | 125g |
| Anchovy fillets in oil | 20g |
| Capers | 20g |
| Hard-boiled eggs | 4 |
| Marsala wine | 15g |
| Vegetable broth | 40g |
| Extra virgin olive oil | 40g |
Preparation Instructions:
To prepare Vitello Tonnato alla Maniera Antica, we start by preparing the veal. This traditional Italian dish requires a special technique for tying the veal to ensure it stays intact during cooking, giving it a perfect presentation when sliced.
Step 1: Preparing the Veal
Begin by tying the veal using kitchen twine. To do this, take a piece of string and make a simple knot around the end of the meat. Next, take a longer piece of twine, and gently pass it under the veal. Create a loop with the longer piece and, using your hands, widen the loop enough to slip the meat inside. Pull the string tight, and continue this process until the entire piece of veal is securely tied.
Step 2: Seasoning and Cooking the Veal
Season the veal with salt and freshly cracked black pepper. Prepare a garlic clove by skewering it with a toothpick or small skewer (this will make it easier to remove later). In a large oven-safe pan, heat 20g of olive oil over medium-high heat. Once hot, add the veal along with the garlic clove. Brown the veal on all sides for 2 to 3 minutes, ensuring it gets a nice golden crust.
Step 3: Deglaze and Simmer
Once the veal is browned, pour in the white wine and let it reduce slightly. Then, add the milk, pouring it gently around the veal rather than directly onto the meat to avoid disturbing the sear. Reduce the heat to low and simmer for about 30-40 minutes, turning the veal occasionally to ensure even cooking.
Step 4: Boiling the Eggs
While the veal is simmering, bring a pot of water to a boil. Add the eggs and cook them for about 9 minutes to achieve a firm, hard-boiled texture. Once cooked, remove them from the hot water, let them cool under cold running water, and peel them. Set them aside for later.
Step 5: Preparing the Tonnato Sauce
While the veal cools, begin preparing the tonnato sauce. Drain the tuna and anchovies from their oil. Place the tuna, anchovies, capers, and hard-boiled eggs in a blender or food processor. Add a little of the vegetable broth and Marsala wine to start blending the mixture. Gradually add more vegetable broth until you achieve a smooth, creamy consistency. Adjust the seasoning with salt and pepper as needed. Place the sauce in the refrigerator to cool slightly.
Step 6: Assembling the Dish
Once the veal has cooled enough to handle, remove the twine carefully. Slice the veal into thin, even slices, arranging them on a platter or large serving dish. Spoon a small amount of the tonnato sauce onto the center of each slice of veal. Fold the veal slices into a half-moon shape, with the sauce inside, creating a bite-sized portion for each serving.
Step 7: Chilling and Serving
After assembling the dish, refrigerate the Vitello Tonnato alla Maniera Antica for at least an hour to allow the flavors to meld together and chill. Serve cold or at room temperature, and enjoy this rich, flavorful, and uniquely traditional dish!
Enjoy this timeless Italian delicacy for a special occasion or a delightful dinner with friends and family!
