The veal with tuna sauce, an ideal dish for the summer, has a simple preparation but could lead to errors. Antonella Clerici told us her secret to make it perfect
The vitello tonnato it is a perfect dish for the summer, easy to make and delicious for young and old. There are those who bring it to the table as an appetizer, those who prefer it as a second course, the important thing is to taste it fresh and tasty. An apparently simple preparation based on a soft piece of well-chosen meat and a creamy sauce at the right point. Just when the passages are relatively few, the possibility of small errors hiding the satisfaction of those who applied themselves in the kitchen with disappointment of those at the table are hidden. Or there are those, like Antonella Clerici, who made the vitel tonné (as she calls it) his main dish … so much to make his Vittorio fall in love!
A few months ago, we met Antonella Clerici in Milan when he received the Award Orio Vergani 2019 "for enhancing and promoting traditional Italian cuisine"FromItalian Academy of Cuisine. On that special occasion, the historic presenter of The cook's test she let herself go to memories and small confidences, including the secret of her vitello tonnato.
If for you too the problem of veal with tuna sauce is the sickening sensation brought by sauce, then Antonellina's suggestion is precious to you. As usually happens, the trick comes from the mother: put the carrot in the sauce leaving it slightly lumpy. The instructions are very easy: boil the magatello with carrot, celery and aromas, then blend them together with mayonnaise, then add capers and anchovy paste or fresh anchovies. The winning blonde has no problem even confessing the use of mayonnaise already prepared as a practical solution, just like a real cook of the XXI century. The secret of Antonella Clerici for the perfect veal with tuna sauce lies precisely in the carrot, which gives it that slightly sweet taste by removing the acidity of mayonnaise. "Then I like it with a lot of sauce … I like vitel tonné salsoso!" The journalist comments. Next to "petaloso", will the Accademia della Crusca consider this new term in the Italian dictionary?