Vitello tonnato is a dish that never goes out of style: it’s quick and easy to prepare, and it can be served cold with a tasty sauce.
Have you ever attempted to prepare it? How do you go about doing it? Perhaps you used mayonnaise? Many of you will most likely say yes. In actuality, mayonnaise is not used in the original recipe for vitello tonnato. And, when it comes to vitello tonnato, the Corriere’s food page (an Italian news site) tells us the mistakes to avoid when making this delectable Piedmontese dish.
Origins of the Vitello Tonnato Original Recipe
La Cucina Italiana presents a full narrative of the origins of this dish, which, together with the shrimps cocktail, farfalle with salmon, and profiterole, made Italian cuisine history by becoming the most classic food. renowned in the world in the 1980s and 1990s.
According to university studies, the vitello tonnato recipe dates back to the eighteenth century, but it first appeared in 1891 in Pellegrino Artusi’s treatises Science in the Kitchen and the Art of Eating Well, where it is described as “veal topped with anchovies and then boiled with two cloves, a bay leaf, celery, carrot, and parsley.”
The recipe has changed and been reinterpreted over time, and there are now heated discussions about how to produce vitello tonnato. On the best cut of meat to use and how to prepare it. Do you need raw or cooked eggs for the sauce?
You can’t just pick a piece of meat at random while making veal with tonnata sauce. The round veal, a coveted section of thigh that is exceedingly lean and sensitive, is the ideal part of the animal to use.
Vitello Tonnato, Original Recipe
Description
Vitello tonnato is a dish that never goes out of style: it's quick and easy to prepare, and it can be served cold with a tasty sauce.
Ingredients
Tonnato Sauce
Instructions
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Put the meat in a bowl, cover it with white wine, and flavor with the chopped celery, bay leaves, cloves, and sage leaves.
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Cover the bowl with plastic wrap and place to marinate in the fridge for at least 12 hours.
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After this time transfer the veal into a saucepan, cover it with the marinade and filtered sauce, and cover with water so that the veal is abundantly covered.
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Add salt, bring to a boil, and cook for 45 minutes.
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Set aside 2 ladles of cooking water.
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Drain the veal, let it cool for a couple of hours, then put it in the fridge for an hour to harden it.
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Tonnato Sauce
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Blend the drained tuna with the firm yolks, a generous spoonful of capers, the juice of one lemon, the anchovies, half a glass of oil and a spoonful of vinegar.
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Add 2 small ladles of the cooking water kept aside, to make it smooth and velvety.
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Assembling
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Cut the meat into very thin slices (the ideal would be to use the slicer) and arrange them on plates.
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Cover them abundantly with tuna sauce and decorate with some capers.
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