Vitello Tonnato Recipe

Ingredients:

• 1 kg veal (tenderloin or top round)
• 1 onion, quartered
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 bay leaf
• 2 cups chicken broth
• 2 cups water
• 1 cup dry white wine
• 1/2 cup mayonnaise
• 1/2 cup canned tuna, drained
• 3-4 anchovy fillets
• 2 tbsp capers, drained
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C.
2. Season the veal with salt and pepper and place in a baking dish.
3. Add the onion, celery, carrots, and bay leaf around the veal.
4. Pour the chicken broth, water, and white wine over the veal and vegetables.
5. Cover the baking dish with foil and bake for 45 minutes.
6. Remove the foil and continue baking for 15-20 more minutes until the veal is cooked through.
7. Remove from the oven and allow to cool on a plate.
8. In a food processor or blender, puree the mayonnaise, tuna, anchovy fillets, capers, and lemon juice until smooth.
9. Season with salt and pepper according to taste.
10. Thinly slice the cooled veal and arrange on a serving platter.
11. Spread the tuna sauce over the slices of veal, covering them entirely.
12. Cover the dish with cling wrap and refrigerate for at least a couple of hours to allow the flavors to meld.
13. Serve chilled and garnish with lemon wedges and capers.

Verdict:

Vitello Tonnato is a classic Italian dish that is perfect for the summer months. The combination of tender veal with the creamy and tangy tuna sauce makes for a mouth-watering entrée. The dish is best served cold, making it an ideal option for outdoor events or picnics.

Serving Suggestions:

Serve the Veal Tonnato with a side of arugula salad dressed in lemon juice and olive oil. You can also pair it with a dry white wine such as Vermentino, Pinot Gris, or Sauvignon Blanc. Enjoy!