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Piedmontese Vitello Tonnato (Chilled Sliced Veal with Creamy Tuna-Caper Sauce)
Piedmont's most elegant classic: tender poached veal leg sliced paper-thin, cloaked in a luxurious sauce of olive oil-packed tuna, egg yolks, anchovies, lemon juice, and crispy Pantelleria capers.
Prep
25 min
Cook
35 min
Total
60 min
Ingredients
servings
6
- Tender veal top round or loin roast800 g
- Canned solid light tuna in olive oil, drained200 g
- Anchovy fillets in oil4 pc
- Capers in brine, drained and rinsed3 tbsp
- Fresh egg yolks2 pc
- Freshly squeezed lemon juice2 tbsp
- Extra virgin olive oil60 ml
- Dry white wine for poaching stock150 ml
- Fine sea salt1 tsp
Preparation Steps
1
Tie veal with twine; submerge in pot with white wine, water, aromatics, and salt. Poach gently for 35 mins until 58Ā°C internal.
35 min timer
2
Remove veal, cool completely, wrap tightly in plastic, and chill thoroughly in refrigerator for at least 3 hours.
180 min timer
3
Blend tuna, anchovies, yolks, 2 tbsp capers, lemon juice, olive oil, and 3-4 tbsp cold poaching broth into silky smooth emulsion.
4 min timer
4
Slice chilled veal paper-thin, arrange on serving platter, spoon creamy tuna sauce evenly across slices, and garnish with capers.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
38g
Carbohydrates
2.5g
Fat
19.5g
Allergens
FishEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
