Warm Vitello Tonnato is a variation of a classic Italian dish based on veal and tuna sauce. In this version, the veal is cooked in the oven with a marinade of dry white wine, carrot, celery and spices, making it even more succulent and flavorful. The tuna sauce, prepared with tuna in oil, salt-packed anchovies, lemon and pickled gherkins, gives the dish a fresh and delicate taste. Perfect to serve as an appetizer or main course during a special lunch or dinner.
In a saucepan, heat the butter and oil and brown the veal eye round
Season with salt and pepper and after 5 minutes pour in the wine
Allow it to evaporate
Add the whole carrot and celery stalk and a glass of water
Cover and continue cooking over low heat for one and a half hours
Turn the meat occasionally
Meanwhile, chop the tuna, the desalinated and deboned anchovies and some pickled gherkins, and combine everything with the lemon juice
Remove the meat, the carrot and the celery from the pot
Pour in the tuna sauce and mix it with the cooking juices
Slice the meat into not-too-thick slices and cover with the hot sauce
Wines to pair: Oltrepò Pavese Barbera DOC, Sangiovese di Romagna DOC, Regaleali Rosato VdT di Sicilia
Oven
Pan
Italy
| Energy (kcal) | 114.07 |
| Carbohydrates (g) | 0.22 |
| of which Sugars (g) | 0.2 |
| Fat (g) | 4.23 |
| of which Saturates (g) | 2.04 |
| Protein (g) | 15.84 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.1 |
