The vitello tonnato is a typical dish of Piedmont cuisine is now served in restaurants around the world. This recipe was written for the first time in the nineteenth century by Pellegrino Artusi in his book “The Science in the Kitchen and the Art of Eating Well”.
Ingredients for 4 people
- Anchovies – 6 threads
- Balsamic vinegar
- Garlic – 2 cloves
- Laurier – 5 sheets
- Extra virgin olive oil – 4 tablespoons of soup
- Capers – 15
- Veal – 600 g shoulder or whole house
- Carrots – 1
- Cloves – 4
- Onions – 1
- Black pepper
- Rosemary – 1 sprig
- Celery – 1 branch
- Tuna – 100 g in well-drained olive oil
- Eggs – Hard 3
- White wine – ½ liter
Put the piece of whole veal meat in a pot with carrots, cloves, celery, garlic, onion, rosemary, bay leaf, two tablespoons of oil, a pinch of salt and pepper for it to take the taste of flavors and spices. Moisten the meat with white wine, then add water or broth during cooking. Cook over low heat for about an hour and a half or two hours.
Then let it cool in the broth. To prepare the sauce, in a bowl, put tuna and sliced boiled eggs, capers, anchovies, diluting with a little oil (possibly using a blender) and a little meat broth, so a creamy sauce. Cut the meat into very thin slices and place it on a plate. Before covering the slices with the sauce, add a little balsamic vinegar, which will give more flavor to your recipe. Then cover with the sauce and garnish with capers.
To obtain fairly thin slices, it is advisable to cut the already cooled with an electric ciuteau meat. Wait a few hours before serving vitello tonnato, your meat will be even tastier.