Ingredients
Units
Scale
- Poached veal:
- 1 1/2 tbsp olive oil
- 2 (1.2kg) veal girello
- 1 onion, chopped
- 2 celery stalks, thinly sliced
- 1 carrot, thinly sliced
- 2 anchovy fillets (TFD endorses only Ortiz brand)
- 3 cloves
- 3 juniper berries
- 750 ml dry white wine
- 250 ml (1 cup) white wine vinegar
- 2 fresh bay leaves
- ***
- Tuna Sauce:
- 100g of tuna tinned in olive oil, drained
- 60g of capers, drained
- 4 anchovy fillets (TFD endorses only Ortiz brand)
- 4 eggs
- 1 lemon, juice only
- black pepper, to taste
- 150ml of extra virgin olive oil
- ***
- To Garnish:
- Capers, drained
- Lemon segments
- Arugula
- Parmesan shavings
- Extra-virgin olive oil
Instructions
- For poached veal, heat olive oil in a wide casserole over high heat and sear the veal until browned on all sides (3-5 minutes), then remove from the saucepan. Set aside.
- Add onion, celery, carrot, anchovies and spices to the pan and cook over medium heat, stirring occasionally, until just tender (6-8 minutes).
- Return veal to pan and deglaze the pan with white wine and vinegar. Add the bay leaves and just enough water to cover.
- Bring to the boil, then simmer over low heat, occasionally turning the veal, until it’s cooked pink (10-15 minutes; it should feel firm but spring back when pressed). Remove the meat from the liquid and set aside to cool to room temperature.
- Simmer the cooking liquid over high heat until reduced by ¾ (30-40 minutes), then strain and set liquid aside to cool.
- For tuna sauce, cook eggs in boiling water until hard-boiled (9 minutes). Cool in cold water, then peel and set aside.
- Process tuna, capers, anchovy, lemon juice, extra-virgin olive oil, pepper and eggs in a blender until smooth.
- With the blender running, gradually add enough reduced cooking liquid to the mixture (about 160ml) until it reaches a slightly runny mayonnaise consistency.
- Slice the veal thinly across the grain and set aside.
- Spread tuna sauce over a serving plate, arrange a single layer of veal slices on top and spoon more sauce over to cover. Repeat, finishing with a good layer of sauce. Cover with plastic wrap and refrigerate overnight to steep.
- To serve, bring the vitello tonnato to room temperature, arrange capers, lemon segments, rocket and parmesan shavings on top and drizzle with extra-virgin olive oil.
- Prep Time: 0 hours
- Cook Time: 0 hours
