Vitel Tonnè is a classic dish from the Piedmontese tradition. It is a cold appetizer made with veal meat served with a tuna sauce, prepared with anchovies, hard-boiled eggs, capers, mayonnaise, and lemon. This combination of flavors creates a tasty and delicate dish, perfect for special occasions.
Take the round of the leg or eye of a Fassone veal, place it in a bowl and cover it with vinegar and water (half a liter of white vinegar should suffice), add the coarsely sliced onion, cloves, black pepper, cinnamon, bay leaf, and salt.
Let the meat marinate in the marinade for at least 12 hours or overnight.
Now braise the eye of round: take a saucepan, melt two knobs of butter in it, then place the well-drained meat and brown it a little until it forms a thin crust.
At this point, add the desalted and deboned anchovies and let them dissolve in the butter, then pour the crumbled hard-boiled egg yolk into the sauce.
Stir and immediately add the marinade.
Cook uncovered until the sauce has reduced well.
The cooking should not be too prolonged, otherwise, the meat, when served cold and sliced, will appear dry and drained of its juices.
Remove the meat and slice it not too thinly.
Pan
Kettle
Bowl
Store in the refrigerator for up to 2 days
Typical dish of Piedmont
Italia, Piemonte
| Energy (kcal) | 113.26 |
| Carbohydrates (g) | 3.53 |
| of which Sugars (g) | 3.43 |
| Fat (g) | 2.89 |
| of which Saturates (g) | 1.38 |
| Protein (g) | 13.46 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.4 |
