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Authentic Vitello Tonnato Recipe
Piedmont, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This classic Italian entrée is made with braised veal cutlets marinated in white wine smothered in a velvety tuna, anchovy, and caper sauce. Even though the combination of veal and tuna might sound a bit unusual at first, these ingredients go surprisingly well together, while the addition of capers and anchovies to the egg-based sauce flavored with lemon juice and wine takes this famous Italian dish to another level. Vitello tonnato tastes even better when prepared a day in advance and left in the fridge until ready to serve, as this will allow the flavors to come through better. When plated with a garnish of capers, parsley, anchovies, and lemon slices, these delicate veal slices topped with an aromatic tuna sauce make for an interesting contrast of colors and textures and a real feast of flavors.
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Cooking tips
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meat
The classic cuts used in vitello tonnato are coscia (leg), girello (top round), and magatello (eye of round), but contemporary recipes will also call for fesa (rump). However, these cuts may be difficult to come across outside of Italy, so to simplify and economize the dish, use pork or turkey instead of veal. -
method
When preparing vitello tonnato, it’s important that you do not boil the meat too early as it will get tough. Depending on the cut and its size, you should simmer the meat anywhere from 30 minutes (for pork tenderloin and turkey breast) to 60 or even 90 minutes (for classic veal cuts and pork loin). Once the meat is cooked, allow it to cool down while still sitting in its cooking liquid for about an ... Read more -
sauce
Depending on the region, the sauce for vitello tonnato is prepared one of two ways. The Piedmontese version will be made with either mayonnaise or boiled eggs, while in Lombardy, the sauce is just thickened with roux. -
serving
Evenly spread some sauce on the bottom of the platter, then arrange the meat slices either in a single or multiple rows, depending on the size of the cut. Top with the remaining sauce, and sprinkle with capers and parsley, then decorate around the edges with thin lemon slices. Alternatively, rather than in a row, the meat can also be arranged in a circle. For the dish to develop more flavor, you should ... Read more
Recipe variations
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Italian Academy of Cuisine's Vitello Tonnato
Ready in 14h 10minThe recipe courtesy of the Italian Academy of Cuisine is for vitello tonnato as prepared in the region of Piedmont, meaning that it includes mayonnaise. One thing to take note of when making this dish is that the meat needs to marinate overnight and is cooked the following day.
Italian Academy of Cuisine's Vitello Tonnato
PREP 25min
COOK 45min
RESTING 13h
READY IN 14h 10min
The recipe courtesy of the Italian Academy of Cuisine is for vitello tonnato as prepared in the region of Piedmont, meaning that it includes mayonnaise. One thing to take note of when making this dish is that the meat needs to marinate overnight and is cooked the following day.
Ingredients
500g (1.1 lbs) veal top round
50g (3 tbsp + 1 tsp) butter
5 salted anchovies
1 tbsp white flour
2 yolks of boiled egg
5-6 salted capers
80g (3 oz) tuna in oil
MARINADE
vinegar (to cover)
1 onion
2 bay leaves
3 cloves
1 piece of cinnamon
4-5 black peppercorns
Preparation
Step 1/6
In a large stockpot, cover the meat with water, vinegar, and aromatics — bay leaf, salt, pepper, onion, cloves, cinnamon — and let it marinate overnight.
Step 2/6
The following day, drain and pat dry the meat. Don't throw away the marinade.
Step 3/6
Place a large pan over high heat, add butter, and once it melts, sear the meat. Then, lower the heat, add flour and the marinade and cook for 30 minutes. Remove the meat.
Step 4/6
Using a mixer, make a sauce from the leftover cooking liquid, tuna, egg yolks, capers, and anchovies.
Step 5/6
Let the meat cool to room temperature, then cut it into slices.
Step 6/6
For serving, plate the veal slices and pour them over with sauce.
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