World Flavors Cookbook

Vitello Tonnato

Name: Vitello Tonnato
Cook time: 45 min
Cuisine: Italy
Ingredients: 800g veal topside; 1 carrot, 1 onion, 1 celery stalk; White wine, bay leaves; For tonnato sauce: 200g tuna in oil, 4 anchovy fillets, 3 tbsp capers, 150ml mayonnaise, lemon juice

Piedmont's celebrated chilled dish — paper-thin slices of poached veal blanketed in a creamy tuna-caper sauce.

Cuisine: Italy

Ingredients

800g veal topside
1 carrot, 1 onion, 1 celery stalk
White wine, bay leaves
For tonnato sauce: 200g tuna in oil, 4 anchovy fillets, 3 tbsp capers, 150ml mayonnaise, lemon juice

Instructions

Poach veal in salted water with aromatics and wine until tender. Cool in broth.
Make tonnato: blend tuna, anchovies, capers, mayonnaise, and lemon until smooth.
Slice veal paper-thin when cold.
Arrange on a platter. Pour sauce over.
Chill at least 2 hours. Garnish with capers.