Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vitello tonnato. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vitello Tonnato is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Vitello Tonnato is something that I’ve loved my whole life.
Vitello Tonnato is a kind of 'surf and turf' from the north-eastern region of Piemonte. As a child, I spent several magical summers there at my uncle's house, cycling through seemingly endless fields of maize and picnicking in the hills around Asti. It was at one such picnic that I first tried this dish. For the veal, heat the oil and butter in a large frying pan.
To begin with this particular recipe, we have to first prepare a few components. You can cook vitello tonnato using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vitello Tonnato:
- Prepare 1 kg Veal round
- Prepare 1 stalk Celery
- Prepare 1 Carrot
- Take 1 Golden onions
- Make ready 1 clove garlic
- Make ready 250 g White Wine
- Prepare 1.5 l Water
- Make ready 3 Cloves garlic
- Get 3 tbsp Extra virgin olive oil
- Make ready 1/2 tsp Black peppercorns
- Prepare 2 pinches Salt up to
- Prepare For the sauce
- Take 2 Eggs
- Take 100 g Drained tuna in oil
- Get 3 Fillets anchovies in oil
- Make ready 5 Salted capers
Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl. Vitello tonnato is a Piedmontese (Italian) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna.
Instructions to make Vitello Tonnato:
- To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces.Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into two parts Gradually collect the ingredients in a bowl and add whole garlic, without shirt.
- Clean the meat by removing any cartilage and strands of fat. In a large pot, place the piece of round, the cut vegetables, 2-3 cloves and the black peppercorns
- Pour the white wine and then the water to cover everything. Add two pinches of salt and then the oil
- Turn on the stove and wait for it to boil, then gradually remove the foam that will emerge on the surface. Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer
- Once the piece of meat is cooked, drain it and let it cool completely Then remove the pepper and cloves
- Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes. The remaining part of the meat broth will be useful for other preparations, such as risotto when cooked, drain the vegetables into a container Meanwhile, prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs. Turn on the stove and from the moment of boiling count 9 minutes
- When they are firm, drain and rinse them under cold water. Once cooled, peel and cut into four parts Add the egg wedges in the bowl with the vegetables add the drained tuna too
- Anchovies in oil and desalted capers (you can desalt them by rinsing them under running fresh water) finally add a little broth Use the hand blender (possibly the classic mixer is fine too) and add more broth as needed
- Blend until smooth and of the consistency of your choice. The meat should now be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream into the middle. Finally, decorate with the caper fruits, some whole and some cut in half and your vitello tonnato sauce is ready.
Halve, deseed and finely slice them lengthways, then add to the bowl. Vitello tonnato is a Piedmontese (Italian) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner." Vitello tonnato— chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. Hubertus' three Michelin star award in style with this recipe for Vitello Tonnato from chef, Norbert Niederkofler…Enjoy! Vitello Tonnato Be the first to rate & review!
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