Tag: tonnato

Vitello tonnato Christmas recipe – Italian Cuisine

Vitello tonnato is a typical Piedmontese recipe, a simple appetizer to prepare in advance, perfect on all occasions, even at Christmas

Ingredients

1 Kg veal magatello
350 g mayonnaise
220 g tuna in oil drained
2 carrots
2 stalks of celery
1 large onion
cucunci
rosemary
sage
laurel
Juniper berries
dry white wine
capers
black pepper in grains
salt
salt in flakes

Duration: 1 h 15 min

Level: Middle

Dose:

FOR THE MEAT
Peel the carrots and onion and peel the celery. Cut them into small pieces. Add in a casserole 2.5 liters of water, 20 g of salt, 1 glass of white wine, the chopped vegetables, 1 sprig of rosemary, a few leaves of sage, 1 bay leaf, a handful of juniper berries, some pepper corn and the magatello, cleaned of grease. Cook for 35 minutes from the boil. Drain the magatello and transfer it to a baking dish; let it cool,
then seal with a food film and refrigerate until ready to use. Keep the boiled vegetables aside and strain the broth with a very fine mesh strainer.

FOR TONNATA SAUCE
Blend half of the boiled vegetables (put a little carrot, otherwise change the color of the sauce). Join
350 g of mayonnaise and blend again; finally, mix 220 g of tuna and 2 tablespoons of capers, continuing to blend until you get a creamy sauce. Transfer the tuna sauce to a covered container and place it back
in the fridge. Slice the refrigerator cold with a very sharp knife (the operation will be easier by cutting it with a slicer). Serve the veal with tuna sauce, garnishing with cucunci, salt flakes and the remaining pieces of carrot.

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Vitello tonnato without mayonnaise: the recipe – Italian Cuisine

Meat, anchovies, tuna, capers and many other easy-to-find ingredients for an alternative and lighter version of the famous Piedmontese dish

What for many is a typical dish of French cuisine, is actually a true symbol of tradition Piedmontese culinary. Born in 1700, the vitello tonnato it can also be prepared in many ways. This second summer based on roasted meat, you can indeed cook too without mayonnaise. Such as? But of course.

Poor origins

Unlike what you can imagine the name, tuna, at least at first, had nothing to do with this all-Italian recipe. tonne, in fact, derives from the French Tanné, which means "tanned" and initially meant a poor dish, prepared exclusively with the remains of veal, who came boiled long up to become soft. Only with the advancing of the decades the recipe of vitello tonnato has become more and more similar to the current one, with mayonnaise and tuna sauce arrived in the twentieth century.

The recipe of Artusi

To do without mayonnaise, of course, was also the greatest Italian gastronomist of all time: Pellegrino Artusi. His recipe, reported in the memorable book The science of cooking and the art of eating well, prescribed "milk veal, in the thigh or in the culaccio", seasoned with anchovies and then boiled "with two clove nails, a bay leaf, celery, carrot and parsley". Nothing more. The meat was also cut into thin slices and kept "infused a day or two" in a sauce based on anchovies, tuna in oil, lemon, oil and capers. Not even a shadow of mayonnaise.

Preparation

To prepare the vitello tonnato without mayonnaise, we start by putting the meat in a large pot (800 g of magatello, walker or rod), a sprig of rosemary, two segments ofgarlic, one onion, cloves, one carrot, a leaf oflaurel and two tablespoons of oil. A pinch of is added salt and then pour two glasses of wine White. It is cooked for about an hour and a half (it is the degree of softness of the meat that dictates the time) and, while it is left to cool, it prepares the tuna sauce. Just chop roughly 200 grams of tuna in oil and eight anchovy fillets under salt. Then put it all in a mixer, together with the capers, to obtain a soft and homogeneous cream. When the meat it will be well cooled, cut to about 3 mm thick slices and place it on a plate, spreading the tuna sauce over it. All that remains is to garnish with some capers and serve at the table. Nothing could be simpler.

Vitello tonnato: the best recipes – Italian Cuisine

You can call him vitello tonnato or vitel tonnè or vitel tonnà, the substance changes little, different names for a single dish, very Italian and tasty, classically based on veal and tuna sauce. There are those who claim that vitello tonnato, traditional Piedmontese, is not made with the mayonnaise, but with a tuna sauce based on anchovies and capers, softened with the cooking sauce. Who, instead, has his own home version of the vitello tonnato add boiled eggs, carrots or boiled potatoes or other vegetables. In reality vitello tonnato and the vitel tonné they are not the same thing, in fact the latter is a dish of Savoyard origin from the seventeenth and eighteenth centuries, whose name, maccheronico-sabaudo francesismo, derives from the French tannè, tanned, arranged but also dark, therefore to be understood as a veal in dark sauce which is in fact the color of the sauce given by anchovies. However, the two recipes have common points, confusion that has generated the infinite variations of this recipe

The recipe of vitello tonnato, over time, at the hands of creative chefs, it has undergone variations and modifications that today make us appreciate it in a modern version, without forgetting its nature: a second dish of cold meat, tasty, perfect for summer, delicious and ideal also as an appetizer, at any time of the year for special occasions or holidays such as Ferragosto, Easter or Christmas

Despite some recent interpretations, such as the use of pork fillet or turkey breast (cheaper), cooks and housewives generally agree on the use of the classic cut: the magatello or walker of veal, lean and obtained from the thigh

If you want to prepare the traditional veal with tuna sauce you must first have time to follow the cooking of the meat, boiling it at a very low heat. It is then left to cool strictly in its broth before slicing it and only at this point the very thin slices of veal are obtained from the magatello and are sprinkled on the platter of abundant tuna sauce which makes them less dry and tasty: click here, discover how to serve veal with tuna sauce with the advice of Salt and pepper

If you prefer, a lighter tanned calf, with less tuna sauce but equally tasty, you can cook the magatello "roast”, In this way the slices of meat will have a more rosy color in the center and resulting softer and juicy, so you can reduce the amount of tuna sauce: read the recipe of braised veal with salt and pepper sauce

The vitello tonnato it's a great dish, let's face it, but you have to know how to do it well if you want to demonstrate your skill in the kitchen, especially if you have demanding guests at the table. So, if you are not very practical in the kitchen but don't want to give up a classic holiday dish, you can try to prepare simple variants of vitello tonnato but equally of extraordinary taste. Proof of this is the recipe of the rotolini with veal tuna and zucchini from Sale & Pepe: thin slices of carpaccio of veal rolled up to form a roll enclosing a veil of tuna sauce and zucchini. The result is a 2.0 calf tonnato, light, with an amazing taste that is really enjoyable to consume it especially on the hottest days: simple and refined!

Salt and pepper always finds the most delicious solution for everyone, even for the vitello tonnato there is the perfect variant that is right for you: discover in this session some of the best veal tonnato recipes of Salt and pepper, we are sure that you will find your perfect recipe or the right ideas to amaze your guests: from today your favorite dish will be vitello tonnato!