Vitello Tonnato Recipe – A Classic Italian Antipasto
A delightful and creamy Italian antipasto, Vitello Tonnato is a dish that combines tender veal with a rich tuna sauce, making it a unique and refreshing appetizer. The veal is simmered with aromatic herbs and vegetables, creating a flavorful broth, while the tuna sauce, enriched with anchovies, capers, and hard-boiled eggs, brings an incredible depth of flavor. Ideal for festive gatherings or a special dinner, this recipe is both elegant and easy to prepare, ensuring your guests will be wowed by this quintessential Italian dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (preferably a cut like the round or eye of round) | 800g |
| Celery | 1 stalk |
| Carrot | 1 |
| Yellow onions | 1 |
| Garlic | 1 clove |
| White wine | 250ml |
| Water | 5 liters |
| Bay leaf | 1 |
| Cloves | 3 |
| Extra virgin olive oil | 3 tablespoons |
| Black peppercorns | ½ teaspoon |
| Fine salt | 2 pinches |
| Eggs | 2 |
| Canned tuna in oil | 100g |
| Anchovies in oil | 3 fillets |
| Salted capers | 5g |
| Capers fruits (for decoration) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~350 kcal |
| Protein | ~30g |
| Fat | ~24g |
| Carbohydrates | ~6g |
| Fiber | ~2g |
| Sodium | ~800mg |
Instructions
Step 1: Preparing the Veal
To begin, start by cleaning and preparing the vegetables for the veal’s cooking broth. Wash the celery, and then trim off both ends. Cut it into pieces of about 5 cm in length. Next, peel the carrot, remove the ends, and cut it into pieces. Peel the onion and halve it. Place all these vegetables into a large bowl, adding the garlic clove whole (without peeling it).
Take the veal and remove any visible fat, tendons, or cartilage. This is crucial as it ensures that the veal will be tender and easy to slice once cooked.
Step 2: Cooking the Veal
In a large, heavy-bottomed pot, add the veal and all the prepared vegetables. To this, add a bay leaf, 2-3 cloves, and ½ teaspoon of black peppercorns for a fragrant, aromatic broth. Pour in the white wine, followed by 5 liters of water, and season with 2 pinches of fine salt. Add 3 tablespoons of extra virgin olive oil to the pot.
Place the pot on the stove and bring the mixture to a boil. As the liquid comes to a boil, you will notice some foam and impurities rising to the surface. Skim these off using a spoon to ensure the broth remains clear.
Once the liquid is boiling, reduce the heat to a simmer and cover the pot with a lid. Let the veal cook for about 40-45 minutes. The general rule is that for every 500g of veal, it will need approximately 30 minutes of simmering time. However, the most important indicator is the internal temperature of the veal; it should reach 65°C at the core when checked with a kitchen thermometer.
Step 3: Resting the Meat and Preparing the Broth
Once the veal has cooked to perfection, carefully remove it from the pot and allow it to cool completely. Discard the bay leaf, cloves, and peppercorns. From the remaining cooking broth, take 1/3 of it and bring it to a boil over high heat. Let it reduce for about 10 minutes until it thickens slightly.
Set aside the reduced broth for later use in the sauce. The remaining broth can be stored and used in other recipes like soups or stews.
Step 4: Preparing the Tuna Sauce
While the veal is cooling, it’s time to prepare the luscious tuna sauce. Begin by placing the two eggs in a small pot of cold water. Bring the water to a boil, and once it begins to simmer, let the eggs cook for 9 minutes to ensure they are hard-boiled. After cooking, remove the eggs, and cool them under cold running water. Once cool, peel the eggs and cut them into quarters.
In a bowl, combine the quartered eggs with the canned tuna (drained from its oil), the anchovy fillets, and the salted capers (which should have been rinsed under cold running water to remove excess salt). Pour in a bit of the reduced veal broth to help achieve the right consistency for the sauce.
Using an immersion blender (or a regular blender), puree the mixture until smooth and creamy. Add more of the reduced broth as needed until you achieve the desired thickness. The sauce should be smooth but not too runny. Adjust the seasoning with salt or pepper if necessary.
Step 5: Assembling the Vitello Tonnato
Once the veal is completely cooled, slice it thinly using a sharp, smooth-bladed knife. Arrange the veal slices on a large serving platter, slightly overlapping them.
Pour the creamy tuna sauce over the veal slices, ensuring that the meat is well-coated with the sauce. For a beautiful presentation, garnish with caper fruits, cutting some in half for added visual appeal. You can also sprinkle a few extra capers over the top for an added burst of flavor.
Serving Suggestions
Vitello tonnato is traditionally served chilled or at room temperature, making it perfect for picnics, summer meals, or holiday gatherings. Pair it with a light white wine or a crisp, chilled rosé for a refreshing combination.
This dish can be prepared ahead of time, allowing the flavors to meld together as it sits. It also makes a great addition to a buffet or a festive spread of Italian appetizers.
Tips for Success
- Meat Selection: The key to making a great Vitello tonnato is choosing the right cut of veal. Ideally, you want a piece of veal that will remain tender when simmered, such as veal round or eye of round. These cuts provide a good balance of texture and flavor.
- Broth Reduction: Be sure to reduce the broth for the sauce; this concentrated liquid imparts a deeper flavor and ensures that the sauce isn’t too watery.
- Sauce Consistency: You can adjust the consistency of the sauce by adding more or less broth. If you prefer a thicker sauce, use less liquid; if you prefer it more runny, add a bit more broth.
- Advanced Preparation: This dish can be made a day in advance and kept in the refrigerator. The flavors intensify, and it makes for an excellent make-ahead dish for special occasions.
- Garnishes: Decorate with additional fresh capers, parsley, or even edible flowers for a beautiful presentation.
