Vitello Tonnato
This version keeps the veal especially pale, delicate, and traditional in appearance.
Ingredients:
Veal
800g Prime veal loin
2 onions (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
2 cloves
2 garlic cloves
2 bay leaves
150 ml dry white wine
1,200 ml water or light stock
1/2tsp pepper corns
1tsp rock salt
Tonnato Sauce
160 g drained John West tuna chunks in olive oil
2tbsp mayonnaise
40 g capers, drained
20 g anchovy fillets
1tbsp lemon juice
1tbsp extra virgin olive oil
40ml cold veal cooking liquid
Freshly ground black pepper
Method:
Place the onion, carrot, celery, bay leaves, thyme, salt, pepper, and white wine in a large pot.
Pour in the water or stock until the meat is mostly covered.
Slowly bring the liquid to a very gentle simmer over medium heat.
Gently place the veal rib into a pot
Do not let it boil hard, the liquid should barely tremble.
Skim any foam from the surface during the first 10 minutes.
Cover partially and cook gently for about 75–90 minutes.
Turn off the heat and let the veal cool in its cooking liquid for about 30 minutes.
Remove the meat and strain the liquid.
Reserve some liquid for the sauce.
Wrap and refrigerate the veal for at least 4 hours, ideally overnight.
For the tomato sauce, simply blend all the ingredients together until smooth.
Slice the chilled veal very thinly (2–3 mm).
Arrange on a platter.
Spoon the sauce over the meat or serve alongside.
Finish with capers, fresh parsley, and a drizzle of olive oil.
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