Vitello Tonnato Recipe
Ingredients
| Boneless veal shoulder roast - 1 (2-lb.) | ||
| Onion | 1 | |
| Carrot | 1 | |
| Stalk celery | 1 | |
| Bay leaf | 1 | |
| Parsley sprig - 1 | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Dry white wine or sherry - 2 tablespoons | ||
| Mayonnaise | 2/3 Cup (16 tbs), prepared (Tuna Mayonnaise:) | |
| Can tuna - 1/2 (6-1/2-oz.), oil pack, undrained | ||
| Anchovy paste | 1 Tablespoon (Tuna Mayonnaise:) | |
| Tomato Paste | 1 Teaspoon (Tuna Mayonnaise:) | |
| Lemon juice | 1 Teaspoon (Tuna Mayonnaise:) | |
| Salt | To Taste (Tuna Mayonnaise:) | |
| Ground pepper | 1 To taste (Tuna Mayonnaise:) | |
| Anchovy fillets - 1 (2-oz.) can, drained | ||
| Capers | 1 Tablespoon (To garnish:) | |
| Lemon slices | 3 (To garnish:) | |
| Parsley sprigs | ||
Directions
MAKING
1) In a large saucepan take veal.
2) Add onion, carrot, celery, bay leaf, parsley, salt, and pepper.
3) Add cold water almost covering the veal.
4) Stir in wine or sherry.
5) Cover the pan and bring to a boil.
6) Reduce heat and simmer for about 1-1/2 to 2 hours until tender.
7) Let cool in cooking liquid to cool.
8) Prepare Tuna Mayonnaise: In a blender or food processor add all ingredients fitted and process until smooth.
9) Add some cooled cooking liquid to lighten the mayonnaise consistency.
10) Slice the veal thinly.
11) Spread each slice with 1 teaspoon of Tuna Mayonnaise.
12) On a serving platter, arrange slices overlapping.
13) Spoon remaining mayonnaise on top.
14) Chill for several hours or overnight to firm mayonnaise.
SERVING
15) Garnish with anchovies, capers, lemon slices, and parsley sprigs. Enjoy this salad for a buffet lunch or dinner.
1) In a large saucepan take veal.
2) Add onion, carrot, celery, bay leaf, parsley, salt, and pepper.
3) Add cold water almost covering the veal.
4) Stir in wine or sherry.
5) Cover the pan and bring to a boil.
6) Reduce heat and simmer for about 1-1/2 to 2 hours until tender.
7) Let cool in cooking liquid to cool.
8) Prepare Tuna Mayonnaise: In a blender or food processor add all ingredients fitted and process until smooth.
9) Add some cooled cooking liquid to lighten the mayonnaise consistency.
10) Slice the veal thinly.
11) Spread each slice with 1 teaspoon of Tuna Mayonnaise.
12) On a serving platter, arrange slices overlapping.
13) Spoon remaining mayonnaise on top.
14) Chill for several hours or overnight to firm mayonnaise.
SERVING
15) Garnish with anchovies, capers, lemon slices, and parsley sprigs. Enjoy this salad for a buffet lunch or dinner.
Chef
