INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)
This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise, but trust me, this version is the authentic. Serve with a crisp, dry white wine.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Beef Veal
Time 3h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
- Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
- Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
- Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
- Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.
Nutrition Facts : Calories 406 calories, Carbohydrate 38.5 g, Cholesterol 191.5 mg, Fat 12.1 g, Fiber 5.7 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 399.1 mg, Sugar 3.6 g
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Clement Eusébio
[email protected]I would not recommend this recipe to anyone.
Db Khadka
[email protected]This dish was a disaster. The veal was tough and the sauce was bland.
Louis Amorn
[email protected]I didn't really like the flavor of the tonnato sauce. I think I'll try a different recipe next time.
Mohammod Shorif yddin
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes.
Mario cutajar
[email protected]The veal was a bit dry, but the tonnato sauce was delicious.
Papato Mamata
[email protected]This dish was so easy to make and it tasted amazing. I will definitely be making it again.
beautiful hill station
[email protected]I would definitely make this again, but I would use a different sauce.
Jasmine Eckles
[email protected]The tonnato sauce was a bit too rich for my taste, but the veal was cooked perfectly.
Leamsi Alubmas
[email protected]This was a really unique dish. I've never had anything like it before.
Samma Pendu
[email protected]I'm not a great cook, but this recipe was easy to follow and the dish turned out great.
Rajib Ahmed
[email protected]I made this for a dinner party and it was a huge hit. Everyone loved it!
Phume Mngadi
[email protected]I followed the recipe exactly and the dish turned out perfectly. I was really impressed with how easy it was to make.
Poet Farham Shexany
[email protected]This was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
Lee Antelope
[email protected]I'm not a huge fan of veal, but this dish was surprisingly delicious. The tonnato sauce really made the dish.
itsjames
[email protected]This recipe was amazing! The veal was so tender and flavorful, and the tonnato sauce was the perfect accompaniment. I will definitely be making this again.