Vitello Tonnato
Vitello Tonnato is one of the great Piedmont classics: paper-thin slices of poached veal loin, topped with a creamy sauce made from tuna, capers, and anchovies. An elegant cold appetizer that opens every important meal.
Its origins date back to the 18th century, when Piedmont cuisine blended French and Mediterranean influences.
Preparation
- 1
Poach the veal in water with carrot, celery, onion, wine, and salt for 1 hour and 30 minutes. Allow to cool in the broth.
- 2
Blend the drained tuna, hard-boiled egg yolks, rinsed anchovies, half the capers, and lemon juice.
- 3
Add oil in a thin stream, as you would for mayonnaise, until you achieve a smooth cream.
- 4
Slice the cooled veal into paper-thin slices.
- 5
Arrange the slices on a plate, slightly overlapping.
- 6
Cover uniformly with the tuna sauce.
- 7
Garnish with the remaining capers. Refrigerate for at least 2 hours.
Chef's Tips
The veal must cool IN the broth to remain incredibly tender. Prepare it the day before: the flavors will meld together beautifully.