World Recipe: Vitello Tonnato

28 Dic World Recipe: Vitello Tonnato

Originally from the Italian region of Piedmont, Vitello Tonnato is one of the most iconic cold dishes in Italian cuisine. Its popularity crossed borders and it became a must-have classic on Argentine tables during the December holidays. The combination of tender veal with a creamy sauce made of tuna, anchovies, and capers creates a delicate, balanced, and deeply Mediterranean flavor.

Ingredients

For the meat

• 1 kg veal round
• ½ onion
• 1 carrot
• 1 celery stalk
• 1 bay leaf
• 2 cloves
• Parsley and salt to taste

For the sauce

• 200 g tuna in olive oil
• 4 anchovy fillets
• 2 boiled eggs
• 100 g capers
• 50 ml extra virgin olive oil
• Juice of 1 lemon

Preparation

1. Place the onion with the cloves, celery, carrot, bay leaf, parsley, and salt in a pot. Cover with water, bring to a boil, and add the veal. Cook over low heat for about an hour and a half, until the meat is tender. Remove, let cool, and refrigerate to make slicing easier.
2. For the sauce, blend the tuna, anchovies, eggs, olive oil, lemon juice, and half of the capers until smooth and creamy. Chill in the fridge.
3. Slice the veal thinly and arrange it on a serving platter, covering it with the sauce. Garnish with the remaining capers. If possible, let the dish rest for a few hours or overnight so the flavors can blend. The result: an elegant, refreshing dish, perfect for the festive season.