Vitello tonnato veal with tuna sauce is a northern Italian classic but it can be hard to convince the uninitiated that its even a good idea. How to make vitello tonnato Start by placing the veal in a bowl and cover with white wine.

Vitello Tonnato Ricetta Idee Alimentari Ricette Salsa Tonno

In a pot just large enough to fit veal put wine celery onion carrot leek marjoram thyme and garlic.

Vitello tonnato recipe. Pour over the wine and add. Ingredients 4 fresh red chillies 4 anchovies 2 tablespoons small capers 1 tablespoon red wine vinegar 4 tablespoons extra virgin olive oil 2 tablespoons quality tinned tuna in oil 2 heaped. Rachel Roddys recipe for tonnato sauce This creamy tuna and anchovy mayonnaise from northern Italy suits meats hard-boiled eggs and buttery lettuce but is superb over tomatoes.

Add veal and bring back to a boil. Add the veal checking that it is just covered by the water. Put the veal in a medium roasting dish and rub the whole piece of meat with some salt and then cover completely with a little olive oil use your fingers to do this.

Add 3 inches of water and bring to a boil. Then add the chopped celery 2 bay leaves 6 sage leaves and 3 whole cloves. Put the celery carrot herbs and onion in a pan that is just big enough to fit the veal.

Add 12 litres of water bring to the boil and simmer for five minutes. Bring back to the boil then turn off the heat cover and leave to cool for three hours. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 12 hours.

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