Vitello Tonnato
Vitello Tonnato

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, vitello tonnato. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vitello Tonnato. телятина под соусом из тунца. Vitello Tonnato. Соус из тунца с индейкой. VITELLO TONNATO ALLA MANIERA ANTICA di Davide Scabin.

Vitello Tonnato is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Vitello Tonnato is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook vitello tonnato using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vitello Tonnato:
  1. Make ready 1 kg Veal round
  2. Prepare 1 stalk Celery
  3. Take 1 Carrot
  4. Take 1 Golden onions
  5. Make ready 1 clove garlic
  6. Prepare 250 g White Wine
  7. Prepare 1.5 l Water
  8. Take 3 Cloves garlic
  9. Make ready 3 tbsp Extra virgin olive oil
  10. Take 1/2 tsp Black peppercorns
  11. Prepare 2 pinches Salt up to
  12. Take For the sauce
  13. Prepare 2 Eggs
  14. Take 100 g Drained tuna in oil
  15. Take 3 Fillets anchovies in oil
  16. Make ready 5 Salted capers

Il vitello tonnato sta agli antipasti di terra proprio come il cocktail di gamberetti sta a quelli di mare ed insieme sono i due veri protagonisti dei cosiddetti anni Favolosi! Vitello tonnato—chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. It is also the traditional centerpiece of the Ferragosto (Assumption Day) dinner in Milan. The sauce for vitello tonnato is sometimes made with mayonnaise instead of hard-boiled eggs.

Instructions to make Vitello Tonnato:
  1. To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces.Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into two parts Gradually collect the ingredients in a bowl and add whole garlic, without shirt.
  2. Clean the meat by removing any cartilage and strands of fat. In a large pot, place the piece of round, the cut vegetables, 2-3 cloves and the black peppercorns
  3. Pour the white wine and then the water to cover everything. Add two pinches of salt and then the oil
  4. Turn on the stove and wait for it to boil, then gradually remove the foam that will emerge on the surface. Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer
  5. Once the piece of meat is cooked, drain it and let it cool completely Then remove the pepper and cloves
  6. Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes. The remaining part of the meat broth will be useful for other preparations, such as risotto when cooked, drain the vegetables into a container Meanwhile, prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs. Turn on the stove and from the moment of boiling count 9 minutes
  7. When they are firm, drain and rinse them under cold water. Once cooled, peel and cut into four parts Add the egg wedges in the bowl with the vegetables add the drained tuna too
  8. Anchovies in oil and desalted capers (you can desalt them by rinsing them under running fresh water) finally add a little broth Use the hand blender (possibly the classic mixer is fine too) and add more broth as needed
  9. Blend until smooth and of the consistency of your choice. The meat should now be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream into the middle. Finally, decorate with the caper fruits, some whole and some cut in half and your vitello tonnato sauce is ready.

With mayonnaise it is creamier but also contains a lot more oil, so I'm sticking to hard-boiled eggs. Find vitello tonnato stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Il vitello tonnato è una ricetta da consumare fredda, ma comunque adatta per il pranzo della La ricetta originale del vitello tonnato è basata su due cose fondamentali: la salsa tonnata e la qualità. Order Vitello Tonnato from Gastrobar in Chisinau.

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