Vitello tonnato is a cold dish typical of Italian cuisine, consisting of slices of veal served with a tuna-in-oil sauce. It is a delicate and refined dish, perfect as an appetizer or main course for a light lunch.
Tie the veal at several points with colorless kitchen twine
Wash and debone the anchovies, then cut two of them in half and insert the resulting fillets between the twine and the meat
Place an oval casserole on the heat large enough to hold the piece of veal and no more water than necessary to simmer it; add the onion with the clove stuck in it, the celery stalk, the parsley, the basil, the bay leaf (all previously well washed), the carrot washed and peeled, five peppercorns and about half a glass of vinegar
Put the pot on the heat and when it comes to a boil add the meat; after a little while salt it and let it cook over moderate heat for about an hour and a half
When cooked, drain it and place it on a plate
Pan
Blender
Pot
Knife
Store leftovers in the refrigerator in an airtight container for up to 2-3 days.
The original recipe for Vitello Tonnato is said to have been devised in Piedmont, but it is now widespread throughout Italy.
Italy, Piemonte
| Energy (kcal) | 76.2 |
| Carbohydrates (g) | 1.73 |
| of which Sugars (g) | 1.69 |
| Fat (g) | 1.85 |
| of which Saturates (g) | 0.49 |
| Protein (g) | 12.89 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.11 |
