Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vitello tonnato. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Vitello Tonnato. телятина под соусом из тунца. Vitello Tonnato. Соус из тунца с индейкой. Vitello tonnato is a Piedmontese(Italian) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature, generally in the summertime.
Vitello Tonnato is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Vitello Tonnato is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have vitello tonnato using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vitello Tonnato:
- Make ready 1 kg Veal round
- Get 1 stalk Celery
- Prepare 1 Carrot
- Prepare 1 Golden onions
- Prepare 1 clove garlic
- Get 250 g White Wine
- Get 1.5 l Water
- Take 3 Cloves garlic
- Take 3 tbsp Extra virgin olive oil
- Prepare 1/2 tsp Black peppercorns
- Take 2 pinches Salt up to
- Get For the sauce
- Get 2 Eggs
- Make ready 100 g Drained tuna in oil
- Get 3 Fillets anchovies in oil
- Make ready 5 Salted capers
In Scott Conant's version of vitello tonnato, succulent chilled veal is smothered in a tangy, creamy sauce made with canned tuna, egg yolks, anchovies and capers. Il vitello tonnato sta agli antipasti di terra proprio come il cocktail di gamberetti sta a quelli di mare ed insieme sono i due veri protagonisti dei cosiddetti anni Favolosi! The sauce for vitello tonnato is sometimes made with mayonnaise instead of hard-boiled eggs. With mayonnaise it is creamier but also contains a lot more oil, so I'm sticking to hard-boiled eggs.
Instructions to make Vitello Tonnato:
- To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces.Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into two parts Gradually collect the ingredients in a bowl and add whole garlic, without shirt.
- Clean the meat by removing any cartilage and strands of fat. In a large pot, place the piece of round, the cut vegetables, 2-3 cloves and the black peppercorns
- Pour the white wine and then the water to cover everything. Add two pinches of salt and then the oil
- Turn on the stove and wait for it to boil, then gradually remove the foam that will emerge on the surface. Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer
- Once the piece of meat is cooked, drain it and let it cool completely Then remove the pepper and cloves
- Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes. The remaining part of the meat broth will be useful for other preparations, such as risotto when cooked, drain the vegetables into a container Meanwhile, prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs. Turn on the stove and from the moment of boiling count 9 minutes
- When they are firm, drain and rinse them under cold water. Once cooled, peel and cut into four parts Add the egg wedges in the bowl with the vegetables add the drained tuna too
- Anchovies in oil and desalted capers (you can desalt them by rinsing them under running fresh water) finally add a little broth Use the hand blender (possibly the classic mixer is fine too) and add more broth as needed
- Blend until smooth and of the consistency of your choice. The meat should now be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream into the middle. Finally, decorate with the caper fruits, some whole and some cut in half and your vitello tonnato sauce is ready.
The sauce for vitello tonnato is sometimes made with mayonnaise instead of hard-boiled eggs. With mayonnaise it is creamier but also contains a lot more oil, so I'm sticking to hard-boiled eggs. Vitello tonnato, chiamato anche Vitel Tonné è una ricetta d'origine piemontese è stato codificato da Artusi alla fine dell'Ottocento. Ma carne bovina e tonno già si utilizzavano nell'antica cucina del. Vitello tonnato is thinly sliced veal topped with a creamy tuna sauce.
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