Delicious Vitello Tonnato: Simple Recipe for a Gourmet Dish
Vitello Tonnato is one of the most exquisite Italian preparations made of veal cooked to tender and flavoursome features married with a sharp and creamy sauce made of tuna. Think of it as a cold pasta dish, sometimes served as a starter, sometimes as a light pasta dish, which can be traced back to Italian cuisine especially the regions of Piedmont and Lombardy. Called Vitello Tonnato, this dish is extraordinary and unforgettable, which is why it deserves an invited guest or a festive dinner at home.
The Origins of Vitello Tonnato
Vitello Tonnato or Vitel tonnè in its local Italian variant has been existing since the 19th century. It originated in Northern Italy and gained immense popularity, especially with the royal class of people. Actually, the name “Vitello Tonnato” means “tuna-flavored veal”, which underlines the unusual and earthy tuna sauce that is served with the veal. This is truly an Italian recipe which proves how the natives have the ability to prepare simple ingredients yet create a dish that looks and tastes very good.
Preparing Vitello Tonnato
The elements used in making Vitello Tonnato start with a veal roast that is then cooked slowly with vegetables and white wine. This process allows the meat to remain juicy, tasty, and succulent and ready to be merged with a sauce or another dish. Following the preparation of the veal, the dish is cooked until done and then sliced thinly to complement the creamy tuna sauce.
The Tuna Sauce: A Perfect Match
One characteristic that really stands out with Vitello Tonnato is the tuna sauce enjoyed alongside the veal. The sauce is prepared from canned tuna, mayonnaise, capers, anchovy fillets, and lemon juice each creating a synergy of taste that is both creamy and tangy. The inclusion of anchovies and capers offers an umami and fishy taste respectively, and lemon juice brings the level of citrus flavor. Stirring it to a creamy concoction, the sauce is then liberally poured over the veal slices, allowing every piece to be nicely confined in the succulent sauce.
Serving and enjoying Vitello Tonnato
The preparation of Vitello Tonnato involves drizzling the fish with olive oil and then chilling the dish, which can be enjoyed when prepared during the warm summer months. Once prepared, it is chilled and left for certain hours so that the different tastes combine well in the refrigerator. This step is quite important because it affects the flavor, and the mingling of veal and sauce is just right. Described as ready to serve, aside from the garnishing with freshly chopped parsley, extra capers, and lemon rind, the preparation allows for more color and taste.
Versatility and Presentation
The main subject of Vitello Tonnato is also quite interesting because it does not contain fish and mushrooms – it can easily be served to any guest, regardless of their preferences. Although it is often ordered as an intermezzo, it is equally perfect to be consumed as a light main dish given that it is served together with greens or bread. The preparation and the appearance of the dish are befitting for a formal dinner but since it does not require many ingredients and is easy to prepare, it can also be included during an informal dinner.
Try More Recipe:- Healthy and Tasty Vegetable Pulao Recipe for a Perfect Meal
This dish is some sort of tuna sauce which has been traditionally made with thickly slicing veal or beef. Summer food at its best, this dish may be enjoyed as a main course or appetizer.
- 2 pounds veal roast
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 bay leaves
- 5 black peppercorns
- 1 cup dry white wine
- 4 cups water
- 1 can tuna in oil, drained (6 oz)
- 1 cup mayonnaise
- 1/4 cup capers
- 2 anchovy fillets
- 1 of Juice lemon
- Salt and pepper, to taste
- Fresh parsley
- additional capers
- lemon slices
- Prepare the Veal:
- Place the veal roast in a large pot.
- Add the chopped onion, carrot, celery, bay leaves, and peppercorns.
- Pour in the white wine and enough water to cover the meat.
- Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours until the veal is tender.
- Cool the Veal:
- Remove the veal from the pot and let it cool completely.
- Once cooled, slice the veal thinly.
- Make the Tuna Sauce:
- In a blender or food processor, combine the tuna, mayonnaise, capers, anchovy fillets, and lemon juice.
- Blend until smooth. If the sauce is too thick, add a bit of the veal cooking broth to reach the desired consistency.
- Season with salt and pepper to taste.
- Assemble the Vitello Tonnato:
- Arrange the sliced veal on a serving platter.
- Spoon the tuna sauce over the veal, ensuring each slice is well covered.
- Garnish with fresh parsley, additional capers, and lemon slices if desired.
- Chill and Serve:
- Cover the platter with plastic wrap and refrigerate for at least 2 hours before serving.
- Serve the Vitello Tonnato cold.
Servings 8
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 7mg3%
- Sodium 194mg9%
- Potassium 45mg2%
- Total Carbohydrate 1g1%
- Dietary Fiber 0.1g1%
- Protein 5g10%
- Vitamin C 1 mg
- Calcium 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For a richer flavor, prepare the dish a day in advance and refrigerate overnight.