Vitello Tonnato

Vitello Tonnato is a classic Italian dish that consists of thinly sliced, cold roast veal served with a creamy tuna sauce. It is a popular antipasto (appetizer) in Italian cuisine and is often enjoyed during the summer months.

Here’s a general recipe for Vitello Tonnato:

Ingredients:

• 1 pound (450 grams) veal roast
• Salt and pepper, to taste
• 1 cup chicken or vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 can (5 ounces) tuna in olive oil, drained
• 2-3 anchovy fillets
• 2 egg yolks
• 2 tablespoons lemon juice
• 1/2 cup olive oil
• Salt and pepper, to taste
• Capers, for garnish
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Season the veal roast with salt and pepper. In a roasting pan, add the chicken or vegetable broth, chopped onion, minced garlic, and bay leaf. Place the veal roast in the pan and cover it with foil.
3. Roast the veal in the preheated oven for about 1 hour, or until it reaches an internal temperature of 145°F (63°C) for medium-rare doneness. Remove the veal from the oven and let it cool.
4. While the veal is cooling, prepare the tuna sauce. In a blender or food processor, combine the drained tuna, anchovy fillets, egg yolks, and lemon juice. Blend until smooth.
5. Slowly drizzle in the olive oil while continuing to blend, until the sauce is creamy and emulsified. Season with salt and pepper to taste.
6. Once the veal has cooled, slice it thinly and arrange the slices on a serving platter.
7. Pour the tuna sauce over the sliced veal, covering it completely. You can also reserve some of the sauce for serving on the side.
8. Garnish the dish with capers and fresh parsley.
9. Refrigerate the Vitello Tonnato for at least a couple of hours before serving to allow the flavors to meld together.
10. Serve chilled or at room temperature. You can accompany it with some crusty bread or a salad if desired.