Vitello Tonnato
A Piedmontese classic dating back centuries, vitello tonnato remains a favourite summer dish precisely because it's served cold.
Thinly sliced cold veal draped in a creamy tuna and caper sauce — an elegant Piedmontese classic traditionally served as a summer antipasto.
Ingredients
Method
Poach veal gently with aromatics for about 90 minutes until tender. Cool completely and chill.
Blend tuna, anchovies, half the capers, mayonnaise and lemon into a smooth sauce.
Slice the chilled veal very thinly.
Arrange on a platter, coat generously with sauce, and scatter remaining capers on top.
Chilling the veal thoroughly before slicing is essential for the paper-thin cuts this dish is known for.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
