Best 2 Sam Siftons Vitello Tonnato Recipes
**Vitello Tonnato: A Classic Italian Dish Made With Veal, Tuna, and a Creamy Sauce**
Vitello tonnato is a classic Italian dish that is typically served as an antipasto or a main course. It is made with thinly sliced veal that is cooked in a flavorful broth and then served with a creamy tuna sauce. The dish is believed to have originated in the Piedmont region of Italy in the 19th century, and it has since become a popular dish all over the world. Vitello tonnato is a relatively easy dish to make, and it is a great way to impress your guests with your culinary skills. There are many different recipes for vitello tonnato, but the basic ingredients are always the same: veal, tuna, and a creamy sauce. Some recipes also include capers, anchovies, and hard-boiled eggs. The veal is typically cooked in a broth made with white wine, vegetables, and herbs. Once the veal is cooked, it is thinly sliced and then served with the tuna sauce. The tuna sauce is made with mayonnaise, tuna, capers, and anchovies. It is typically seasoned with lemon juice, salt, and pepper. Vitello tonnato is a delicious and refreshing dish that is perfect for any occasion. It is a great way to use up leftover veal, and it is also a good way to get your kids to eat fish.
VITELLO TONNATO
Provided by Food Network
Categories main-dish
Time 9h45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 25
Steps:
- In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.
- Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours).
- To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight).
- To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve.
- In a blender or food processor, combine the egg and lemon juice and process for 10 seconds. With the machine running, slowly pour in the oil through the feed tube and process until emulsified. Add the salt and black pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours).
TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
Tips:
- For the best results, use high-quality ingredients. Look for veal that is a light pink color with a fine grain. The tuna should be fresh and sushi-grade.
- To make the veal tender, pound it thin before cooking. You can use a meat mallet or a rolling pin.
- Be careful not to overcook the veal. It should be cooked through, but still slightly pink in the center.
- The tuna sauce should be smooth and creamy. If it is too thick, you can add a little bit of milk or cream.
- Serve the vitello tonnato immediately or chill it for later. It can be served as an appetizer or a main course.
Conclusion:
Vitello tonnato is a classic Italian dish that is both delicious and easy to make. With its tender veal, creamy tuna sauce, and bright capers, it is sure to impress your guests. Whether you are serving it as an appetizer or a main course, this dish is sure to be a hit. So next time you are looking for a new recipe to try, give vitello tonnato a try. You won't be disappointed.
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