I am often asked what drives me to choose the recipes I attempt in my kitchen. Well, there is actually no hard and fast method. Sometimes it is the images, sometimes I like the ingredients or more simply, the name of it sounds good. And on the odd occasion it is because I have eaten it at a restaurant and would like to try making it myself. Such is the case with Vitello Tonnato.
I have had this quite a few times, generally at Italian restaurants and I love it. The thinly sliced pieces of tender veal covered in a mayonnaise style sauce that has been flavoured with tuna, capers and anchovies. It is best served chilled or at room temperature and is simply superb served as part of a Summertime Italian banquet.
My biggest mistake in making this dish was not sharpening my knife properly before I sliced the veal, rendering my pieces of meat a little on the thick side. Nevertheless, still delicious and definetely one to keep in mind for my next dinner party.
And before I forget – it is best not to leave out any of the garnishes. The anchovies, the fried capers and the roughly torn basil really add a flavour burst to this already sensational dish.
Veal
60 mls (1/4 cup) of olive oil
2 kilo/4.4 pounds piece of veal rump
4 celery stalks, coarsely chopped
1 onion, quartered
3 fresh bay Leaves
5 sage leaves
3 thyme sprigs
1 tablespoon of black peppercorns
150mls (3/4 cup) of dry white wine
Torn basil and lemon wedges to serve
Tonnato
2 egg yolks
2 tablespoons of lemon juice
250 mls (1 cup) extra virgin olive oil
200 grams/7 ounces canned tuna in olive oil, drained
1 tablespoon salted capers, rinsed
Heat 2 tablespoons of the oil in a large frying pan over high heat, add veal rump and turn often until browned (around 6-8 minutes), remove from pan and set aside.
Combine celery, onion, herbs, peppercorns and wine with 3 litres cold water in a large saucepan and bring to the boil over high heat. Add veal, top up with water to cover if required (and continue to do so throughout the cooking process), reduce heat to low and simmer until veal is tender (1¼-1½ hours). Remove from heat and cool veal in liquid.
Meanwhile, for tonnato, process yolks, lemon juice and anchovies in a food processor until smooth then, with motor running, add oil in a thin, steady stream. Add the tuna and half the capers, pulse to just combine and set aside.
Heat remaining oil in a small frying pan, add remaining capers and fry over medium heat until crisp (1-2 minutes), strain through a metal sieve (discard oil), drain on absorbent paper and set aside.
Remove veal from liquid (discard liquid) and slice into 5mm-thick pieces. Arrange on a platter, spoon over tonnato, scatter with fried capers, extra anchovies and torn basil and serve with lemon wedges.
Notes: If you find the Tonnato a little too thick or too full of flavour for your taste you can dilute it with a little cream. But most importantly, don’t skimp on it – the veal should have lashings of this luscious sauce.
Source: adapted from Australian Gourmet Traveller, May 2010
© 2010 – 2011, Michelle. All rights reserved.
