Original Vitello Tonnato Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
Servings8Cuisine
CourseMethod
Main Ingredient

Ingredients

 Boneless veal leg3 Pound (1 Piece)
 Boned leg of veal3 Pound (1 Piece)
 Bay leaves4
 Onion1 Large, sliced
 Carrots2 , sliced
 Celery stalks2 , sliced
 Parsley sprigs2
 Cloves2
 Salt To Taste
 Dry white wine1 1⁄4 Cup (20 tbs)
 Lemon slices4 (For Garnish)
For tuna fish sauce
 Canned tuna fish7 Ounce (1 Can)
 Anchovy fillets6
 Capers1 Teaspoon
 Lemon juice2 Tablespoon
 Freshly ground black pepper To Taste
 Homemade mayonnaise2⁄3 Cup (10.67 tbs)

Nutrition Facts

Serving size

Calories 637 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.2%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 287.1 mg

Sodium 556 mg23.2%

Total Carbohydrates 8 g2.6%

Dietary Fiber 1.6 g6.5%

Sugars 3 g

Protein 81 g161.1%

Vitamin A 53.4% Vitamin C 15.3%

Calcium 5.9% Iron 20%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Prepare this dish a day before serving. Ask your butcher to bone and tie a piece of leg of veal.
2 Chop anchovies and stuff them into holes pierced on the surface of the meat.
3 Place some bay leaves on the top of veal.
4 In an ovenproof casserole, place the meat along with onions, carrots, celery, parsley and cloves add salt and pepper for seasoning.
5 Pour wine and add water just enough to cover the meat.(or you can skip the wine and just use water)
6 Bring the meat to a boil and skim.
7 Cook on low heat in a covered casserole and simmer gently for 1 1/2 to 2 hours.
8 When the veal becomes tender,remove the strings and return it back to the stock.Set aside until cold.
9 For tuna fish sauce: In a blender jar,combine tuna fish, anchovies, capers, lemon juice and pepper.
10 Add in mayonnaise and blend until smooth. If the sauce is too thick you can add some strained veal stock.
11 Throughly drain the cold veal and place in a bowl.
12 Cover the veal with the sauce and refrigerate overnight.
13 An hour before serving,remove veal from the sauce and scrape off the excess sauce into the bowl.
14 Thinly slice the veal and arrange them on a meat platter in a row slightly overlapping.
15 Pour the remaining sauce on the veal. Add some stock or olive oil to thin down the sauce if necessary.
16 Refrigerate until ready to serve.

SERVING
17 Garnish with lemon slices and capers.Serve.
Quantcast