Vitello tonnato

vitello_tonnato

Italian cuisine is known all around the world for both its simplicity and complexity. From sauces to pastas, Italian cuisine has something for everyone. One dish that exemplifies the complexity of Italian cuisine is vitello tonnato. This dish, which is typically served cold, consists of thinly sliced veal that has been poached and a mayonnaise-like sauce made with tuna, anchovies, capers, and other ingredients.

The origins of vitello tonnato are not entirely clear, but it is believed to have originated in the Piedmont region of Italy. This dish became popular in the 19th century and has now become a staple of Italian cuisine. It is typically served as an antipasto dish or a main course in Italy, but it has also become popular in other parts of the world.

The preparation of vitello tonnato is a labor of love. The veal is poached in a flavorful broth that contains vegetables, lemon, and various herbs. The poached meat is then thinly sliced, and the sauce is made by mixing tuna, anchovies, capers, garlic, mayonnaise, and lemon juice together. This sauce is then poured over the sliced veal, and the dish is chilled in the refrigerator for several hours.

The result is a unique, flavorful dish that is both fresh and savory. The veal is tender and juicy, while the sauce is delicate and creamy with a hint of saltiness from the anchovies and capers. The lemon juice gives the dish a refreshing tang that balances the rich sauce and meat, making it a perfect summer dish.

There are many variations of vitello tonnato, but the classic recipe typically includes the following ingredients:

  • Veal: This is the key ingredient of the dish. The veal should be poached until it is tender and juicy.

  • Tuna: The sauce is made by mixing tuna with other ingredients. It is crucial to use high-quality tuna for the best results.

  • Anchovies: Anchovies add a salty flavor to the sauce and are a classic ingredient in Italian cuisine.

  • Capers: These little buds add a tangy flavor and texture to the dish. They are usually found in jars and can be easily added to the sauce.

  • Mayonnaise: Mayonnaise gives the dish its creamy texture.

  • Lemon: Lemon juice adds a fresh and tangy flavor to the dish.

  • Garlic: Garlic adds a strong flavor that balances the other ingredients in the sauce.

Vitello tonnato is a perfect dish to serve on a hot summer day or at a special occasion. It is versatile and can be served as an appetizer or a main course. It pairs well with white wine, particularly a dry Italian white wine such as Vermentino or Falanghina.

In conclusion, vitello tonnato is a classic Italian dish that showcases the complexity and simplicity of Italian cuisine. With its delicate flavors and savory meat, this dish is an excellent appetizer or main course that is sure to impress your guests. So why not give it a try and experience the taste of Italy in your own kitchen?

Ingredients:

  • 1 lb. thinly sliced veal
  • 2 cups chicken broth
  • 1 can of tuna, drained
  • 1/4 cup capers, drained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 cup mayonnaise
  • Salt and black pepper

Instructions:

  1. Preheat the oven to 350°F (176°C).
  2. Place the veal in a baking dish and pour the chicken broth over it.
  3. Bake for 20 minutes or until the veal is cooked through.
  4. Remove the veal from the pan and let it cool down.
  5. In a food processor or blender, combine the tuna, capers, parsley, lemon juice, olive oil, and mayonnaise.
  6. Pulse until the mixture is smooth and creamy.
  7. Season the tuna sauce with salt and pepper to taste.
  8. Arrange the veal on a platter or serving dish.
  9. Pour the tuna sauce over the veal, spreading it evenly.
  10. Cover the dish with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld together.
  11. Serve cold, garnished with additional chopped parsley or capers, if desired.