Vitello Tonnato
Veal shouldn’t go with tuna and anchovies but it does and it’s delicious! I love this classic Piedmontese dish but the traditional recipe is too lengthy for me so I came up with a ski kitchen hack that takes it to under 30 minutes provided you have stock in your freezer. Veal is hard to come by in Asia so I sometimes make this with thinly pounded chicken breasts, which is also delicious.
Traditional Preparation of Vitello Tonnato
Vitello Tonnato is a classic Italian dish that brings together tender veal and a savory tuna sauce, creating a harmonious blend of flavors. The traditional preparation involves several meticulous steps to achieve its distinctive taste.
Selecting and Preparing the Veal
The dish begins with a quality cut of veal, typically the eye of round, known for its tenderness. The veal is often marinated in a mixture of white wine, bay leaves, and other aromatics to infuse flavor and tenderize the meat. After marination, the veal is gently simmered in a broth that includes the marinade ingredients, along with additional components like onions, carrots, and celery, enhancing the depth of flavor. The cooking process is carefully monitored to ensure the veal remains tender and moist.
Crafting the Tonnato Sauce
The signature tonnato sauce is a creamy emulsion that balances the delicate veal. Traditional recipes call for high-quality canned tuna packed in olive oil, anchovy fillets, capers, and hard-boiled egg yolks. These ingredients are blended together, often with the gradual addition of olive oil, to achieve a smooth, mayonnaise-like consistency. The use of an immersion blender or food processor ensures the sauce is velvety and homogeneous. Lemon juice is incorporated to provide acidity, brightening the rich flavors, while a touch of the veal’s cooking broth may be added to adjust the sauce’s thickness and integrate the flavors further.
Assembly and Serving
Once the veal has cooled, it is sliced into thin, uniform pieces, maximizing tenderness and allowing for an even distribution of the sauce. The slices are arranged on a serving platter, and the tonnato sauce is generously spread over them, ensuring each piece is well-coated. The dish is traditionally garnished with capers, which add a briny contrast, and sometimes parsley or thin lemon slices for visual appeal and additional flavor. Serving Vitello Tonnato chilled or at room temperature allows the flavors to meld, making it a refreshing antipasto, especially during warmer seasons.
This traditional preparation of Vitello Tonnato showcases the elegance of Italian cuisine, where simple, high-quality ingredients are transformed through careful technique into a dish of nuanced and harmonious flavors.
Modern Variations of Vitello Tonnato
While Vitello Tonnato’s classic preparation has stood the test of time, contemporary chefs and home cooks have introduced variations that respect the original’s essence while catering to modern tastes and dietary preferences.
Alternative Proteins
In regions where veal is less accessible or for those seeking alternatives, proteins such as chicken or pork have been employed. Thinly pounded chicken breasts, for instance, can be poached and used as a substitute, offering a lighter yet satisfying rendition of the dish. Similarly, pork tenderloin, when prepared appropriately, serves as a viable alternative, absorbing the flavors of the tonnato sauce effectively.
Innovative Sauces
The tonnato sauce itself has seen creative reinterpretations. Some modern recipes incorporate mayonnaise to achieve a creamier texture, streamlining the preparation process. Others experiment with additional flavorings such as mustard, which introduces a subtle sharpness, or vinegar, enhancing the sauce’s acidity. Innovations like maracuja (passion fruit) juice add a unique sweetness and tang, while juniper berries impart a pine-like aromatic quality, showcasing the versatility of the sauce.
Presentation and Pairings
Contemporary presentations of Vitello Tonnato often focus on aesthetics, arranging the veal and sauce in visually appealing patterns and garnishing with elements like edible flowers or microgreens. Pairings have also evolved, with the dish being served alongside components such as roasted vegetables or infused oils, adding layers of flavor and texture. These modern touches aim to enhance the dining experience while maintaining the dish’s traditional roots.
These adaptations reflect the dynamic nature of culinary traditions, allowing Vitello Tonnato to remain relevant and appreciated in diverse gastronomic contexts.
Serving Suggestions for Vitello Tonnato
Vitello Tonnato’s versatility extends to its presentation and accompaniments, allowing it to be tailored to various dining occasions.
As an Antipasto
Served as an antipasto, Vitello Tonnato sets a sophisticated tone for the meal. Arranging the thin veal slices on a platter, generously coated with tonnato sauce and garnished with capers and fresh herbs, creates an inviting starter. Accompanying it with crusty Italian bread or grissini allows guests to savor the sauce fully.
As a Main Course
When presented as a main course, Vitello Tonnato can be complemented with side dishes that balance its rich flavors. Light salads featuring bitter greens like arugula or radicchio provide a refreshing contrast. Alternatively, roasted or grilled vegetables, such as asparagus or bell peppers, add a hearty element without overwhelming the palate.
Wine Pairings
Selecting an appropriate wine enhances the dining experience. Crisp white wines like Roero Arneis or Gavi offer acidity that cuts through the creaminess of the sauce. For those preferring red wine, a light-bodied Barbera complements the dish without overpowering its delicate flavors.
By thoughtfully considering these serving suggestions, Vitello Tonnato can be adapted to various dining contexts, ensuring it delights the palate and pleases the eye.
Serves 4 as a starter
Vitello Tonnato
Ingredients
Serves 4 as a starter
4 veal escalopes, thinly sliced
250ml chicken stock
1 can of tuna in olive oil
4 small anchovies in olive oil or 1 tablespoon of anchovy paste
2 hard boiled eggs, yolks only
3 tablespoons of capers
1 tablespoon of white vinegar
1-2 tablespoon of lemon juice, according to taste
To garnish: caper berries, thinly sliced radishes.
Method
Take a piece of veal and fold a large a large piece of cling film over it so that it is fully cover. Vigorously flatten it out with a meat basher or a rolling pin so that it is as thin as possible with falling apart. Transfer to a plate and repeat.
In a wide pan, warm your chicken stock to a slow simmer. The veal slices need to fit in the pan without any folds so cut them in half if needed. Submerge each piece of veal for 1-2 mins turning halfway. Remove immediately and transfer to a large serving plate.
To make the sauce: Blitz the tuna in oil, egg yolks, anchovies, capers, vinegar and lemon juice in a blender (I use a Vitamix). If you are using tuna in water then very slowly add the olive oil until the sauce resembles mayonnaise. Season with pepper and loosen the sauce with a 2-3 tablespoons of the remaining stock.
Pour the sauce over the meat and garnish with caper berries, radishes. Serve at room temperatures or chill in the fridge.
Hello, World!
Frequently Asked Questions
1. What is the origin of Vitello Tonnato?
Vitello Tonnato, also known as “vitel tonnè,” originates from Italy’s Piedmont region. Its creation dates back to the 19th century, with some sources suggesting it was developed in the Cuneo area around the 1700s. The dish exemplifies the Italian culinary tradition of combining land and sea elements, pairing tender veal with a creamy tuna sauce. Over time, it has become a staple in Italian cuisine, especially popular during the summer months.
2. What is the English translation of “Vitello Tonnato”?
“Vitello Tonnato” translates to “veal with tuna sauce” in English. The term “vitello” means veal, and “tonnato” refers to the tuna-based sauce that accompanies the veal. This name directly reflects the primary components of the dish.
3. How is the veal cooked in Vitello Tonnato?
Traditionally, the veal is marinated in a mixture of white wine, bay leaves, and aromatics like onions, carrots, and celery. After marination, it’s gently simmered in the marinade until tender. Once cooked and cooled, the veal is sliced thinly and served with the tuna sauce.
4. What is the traditional method for making the tuna sauce in Vitello Tonnato?
The traditional tonnato sauce is made by blending high-quality canned tuna in olive oil with anchovy fillets, capers, and hard-boiled egg yolks. These ingredients are combined until smooth, often using a food processor or immersion blender. Olive oil is gradually added to achieve a creamy, mayonnaise-like consistency. Lemon juice is incorporated to provide acidity, brightening the rich flavors.
5. Can I substitute the veal in Vitello Tonnato?
Yes, substitutions can be made for veal in Vitello Tonnato. Thinly pounded chicken breasts can be poached and used as a substitute, offering a lighter yet satisfying rendition of the dish. Similarly, pork tenderloin, when prepared appropriately, serves as a viable alternative, absorbing the flavors of the tonnato sauce effectively. These alternatives allow for flexibility in preparation while maintaining the essence of the traditional dish.
6. How is Vitello Tonnato traditionally served?
Vitello Tonnato is typically served chilled or at room temperature, making it an excellent choice for a starter or light main course, especially during warmer months. The thinly sliced veal is arranged on a serving platter, and the tonnato sauce is generously spread over them, ensuring each piece is well-coated. The dish is traditionally garnished with capers, which add a briny contrast, and sometimes parsley or thin lemon slices for visual appeal and additional flavor. Serving it chilled allows the flavors to meld, making it a refreshing antipasto.
7. What are some modern variations of Vitello Tonnato?
Contemporary chefs and home cooks have introduced variations that respect the original’s essence while catering to modern tastes and dietary preferences. Some modern recipes incorporate mayonnaise to achieve a creamier texture, streamlining the preparation process. Others experiment with additional flavorings such as mustard, which introduces a subtle sharpness, or vinegar, enhancing the sauce’s acidity. Innovations like maracuja (passion fruit) juice add a unique sweetness and tang, while juniper berries impart a pine-like aromatic quality, showcasing the versatility of the sauce. These adaptations reflect the dynamic nature of culinary traditions, allowing Vitello Tonnato to remain relevant and appreciated in diverse gastronomic contexts.
8. What are suitable wine pairings for Vitello Tonnato?
Selecting an appropriate wine enhances the dining experience. Crisp white wines like Roero Arneis or Gavi offer acidity that cuts through the creaminess of the sauce. For those preferring red wine, a light-bodied Barbera complements the dish without overpowering its delicate flavors. These pairings enhance the enjoyment of Vitello Tonnato, balancing its rich and tangy profile.
9. How should I store leftovers of Vitello Tonnato?
Leftovers of Vitello Tonnato should be stored in an airtight container in the refrigerator. The dish can be prepared in advance and served later at a party or get-together. It is quite a fancy, impressive dish! Assemble the entire platter then cover it with plastic wrap and store it in the fridge. The meat is best eaten the same day it is assembled. You can also cook the veal in advance then slice and assemble it on a different day. The whole, marinated meat will keep in the fridge for 3-4 days. Make the tuna sauce the day you are ready to enjoy your homemade Vitello Tonnato.
10. Is Vitello Tonnato gluten-free?
Yes, Vitello Tonnato is naturally gluten-free, as it primarily consists of veal and a sauce made from tuna, anchovies, capers, and egg yolks or mayonnaise. However, it’s essential to ensure that all ingredients, especially processed ones like canned tuna, anchovies, and capers, are free from any added gluten-containing substances. Always check product labels to confirm their gluten-free status.