TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
VITELLO TONNATO
Provided by Food Network
Time 2h24m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
- Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
- In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
- Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
- Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.
VITELLO TONNATO
Vitello tonnato is a typical recipe of Piedmont, a very simple appetizer to prepare and that conquers everyone with its goodness!
Provided by GialloZafferano
Categories Appetizers
Time 1h25m
Number Of Ingredients 17
Steps:
- To vitello tonnato (prepare cold veal with tuna sauce), start by cleaning the vegetables you'll need to cook the meat. Wash them, peel and tip the carrot, then cut it into pieces 1 . Tip the celery and cut it into pieces too 2 . Peel the onion and cut it in half 3 . Place the ingredients in a bowl and add the whole peeled garlic.
- Now clean the meat: remove any cartilage and fat filaments 4 . Place the eye of round, chopped vegetables 5 , the laurel leaf, 2-3 cloves and the black peppercorns 6 in a large pan.
- Add the white wine 7 and the water, which should cover all the ingredients 8 . Add two pinches of salt 9
- and then the oil 10 . Switch on the stove and bring to the boil, then remove the foam as soon as it forms on the surface 11 . Put the lid on and lower the flame slightly before leaving to cook for around 40-45 minutes; remember that every lb of meat requires a cooking time of around 30 minutes. The important thing is that the temperature in the middle of the meat cut never exceeds 150 °F ( 65 °C): use a cooking thermometer to check this 12 .
- Once you have cooked the meat cut 13 , drain it and leave it to cool thoroughly 14 . Then remove the laurel, pepper and cloves 15 .
- Take 1/3 of the resulting broth, simmer and reduce it on a high flame for around ten minutes. The leftover meat broth will be useful for other preparations, like risottos 16 ; once cooked, drain the vegetables in a container 17 . Now prepare the boiled eggs. Place the eggs in a saucepan with abundant cold water. Switch on the stove and as soon as the water comes to the boil, set the timer to 9 minutes 18 .
- When boiled, drain the eggs and rinse them in cold water. Peel them once cooled and cut them into 4 pieces 19 . Add the egg slices to the bowl with the vegetables 20 . Add the drained tuna too 21 ,
- along with the anchovies in oil and the desalted capers (to desalt them, place them under fresh running water) 22 ; lastly, add a little broth 23 . Use an immersion blender (a classic mixer will also do) and add a little more broth if needed 24 .
- Blend into a smooth cream with whatever consistency you prefer 25 . By now the meat should have cooled down. Slice it thinly with a smooth bladed knife 26 . Arrange the slices on a serving dish and pour the cream over them. Lastly, decorate with the caper fruits, some whole and some sliced: your vitello tonnato is ready 27 .
VITELLO TONNATO
Provided by Food Network
Categories main-dish
Time 9h45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 25
Steps:
- In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.
- Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours).
- To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight).
- To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve.
- In a blender or food processor, combine the egg and lemon juice and process for 10 seconds. With the machine running, slowly pour in the oil through the feed tube and process until emulsified. Add the salt and black pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours).
MOIRA HODGSON'S VITELLO TONNATO
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Make tiny incisions in the side of the veal and insert cloves of garlic inside. Season the veal with salt and pepper.
- Place the veal in a casserole with the carrots, onion, white wine, thyme and oregano. Cover and cook for two hours, turning frequently. Remove the lid and cook for another 30 minutes, turning from time to time so that the outside browns slightly. Test to make sure that the veal is cooked. Allow it to cool in its juices.
- Place the tuna and the anchovies in the bowl of a food processor. Process until smooth. Gradually add the olive oil with the motor on until you have a thick sauce. Add the juice of two lemons to thin it out and process until smooth. (If it is too thin, you can add more oil.) Season to taste with salt and pepper. The sauce should have the consistency of a thin mayonnaise.
- Cut the veal in thin slices. Arrange them in one layer (or slightly overlapping) on a large serving platter and pour the sauce over. (You will probably need two dishes.) Cover with clear plastic wrap and let marinate overnight in the refrigerator.
- If using salt capers, soak them in cold water for 20 minutes, and rinse them very well until you have removed as much of the salt as possible. If using capers packed in vinegar, drain and rinse them. Sprinkle the capers over the veal. Slice the remaining lemon and cut the slices in half. Arrange them attractively around the edges of the serving dish. Sprinkle the dish with tarragon leaves and serve.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 34 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 631 milligrams, Sugar 2 grams, TransFat 0 grams
INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)
This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise, but trust me, this version is the authentic. Serve with a crisp, dry white wine.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Beef Veal
Time 3h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
- Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
- Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
- Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
- Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.
Nutrition Facts : Calories 406 calories, Carbohydrate 38.5 g, Cholesterol 191.5 mg, Fat 12.1 g, Fiber 5.7 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 399.1 mg, Sugar 3.6 g
VITELLO TONNATO
Provided by Amanda Hesser
Categories dinner, project, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3 inches of water, and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours. When completely cool, thinly slice veal. Slices should be about 1/16 to 1/8 inch thick.
- While veal cools, make sauce: In a large bowl, whisk together egg yolks and 1/4 teaspoon salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1 1/4 cups oil, whisking continually. As mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 tablespoon lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
- Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
- To assemble dish: remove 3/4 cup sauce, and reserve to serve alongside veal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping. Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
- Cover with plastic wrap, and refrigerate for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.
Nutrition Facts : @context http, Calories 875, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 75 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 732 milligrams, Sugar 2 grams
More about "pollo tonnato vitello tonnato recipes"
VITELLO TONNATO RECIPE | GUY GROSSI | GOURMET TRAVELLER
From gourmettraveller.com.au
CAN’T. STOP. PUTTING. TONNATO. ON. EVERYTHING. | BON APPéTIT
From bonappetit.com
POLLO (CHICKEN) TONNATO - FLEXITARIAN KITCHEN
From flexitariankitchen.com
POLLO TONNATO, A HAMPTONS ITALIAN DISH STRAIGHT FROM …
From chewingthefat.us.com
VITELLO TONNATO; THE UPDATE - THYME FOR COOKING
From thymeforcookingblog.com
VITELLO TONNATO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
VITELLO TONNATO – A KETO PALEO NUTRIENT DENSE …
From thenourishedcaveman.com
VITELLO TONNATO: THE QUICK AND EASY RECIPE - LA CUCINA …
From lacucinaitaliana.com
Estimated Reading Time 3 mins
VITELLO TONNATO | TRADITIONAL APPETIZER FROM PIEDMONT, ITALY
From tasteatlas.com
VITELLO TONNATO | ALL THINGS SICILIAN AND MORE
From allthingssicilianandmore.com
VITELLO TONNATO | WILLIAMS SONOMA
VITELLO TONNATO (TUNNIED VEAL) - MEMORIE DI ANGELINA
From memoriediangelina.com
CHEF’S RECIPE: VITELLO TONNATO BY CAMERON GRANT AT OSTERIA LANGHE
From lacucinaitaliana.com
FAST VITELLO TONNATO - BOSSKITCHEN
From bosskitchen.com
RICETTA POLLO TONNATO - LA RICETTA DI PICCOLE RICETTE
From piccolericette.net
WHAT IS VITELLO TONNATO AND WHAT DOES IT TASTE LIKE? - MASHED
From mashed.com
VITELLO TONNATO | RECIPES | DELIA ONLINE
From deliaonline.com
PORK TENDERLOIN VITELLO TONNATO (VEAL WITH TUNA SAUCE) RECIPE
From seriouseats.com
VITELLO TONNATO RECIPE - SCOTT CONANT | FOOD & WINE
From foodandwine.com
POLLO ALLA MESSINESE (A COLD CHICKEN DISH SIMILAR TO VITELLO …
From allthingssicilianandmore.com
VITELLO TONNATO - READER'S DIGEST CANADA
From readersdigest.ca
ROSALBA`S VITELLO TONNATO - BOSS KITCHEN
From bosskitchen.com
VITELLO TONNATO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
POLLO TONNATO | JAKE & SAM - JAKE & SAM -- LET'S COOK!
From jakeandsam.com
VITELLO TONNATO RECIPE: HOW TO MAKE VITELLO TONNATO - MASTERCLASS
From masterclass.com
QUICK POLLO TONNATO - DELIA’S SLIMMING WORLD
From deliasslimmingworld.com
VITELLO TONNATO RECIPE TOP 3*** | THOMAS SIXT FOODBLOG
From thomassixt.de
POLLO TONNATO - RICETTA DI MISYA
From misya.info
RECIPE: VITELLO TONNATO - ELLE DECOR
From elledecor.com
VITELLO TONNATO - HELVETIC KITCHEN
From helvetickitchen.com
VITELLO TONNATO | RECIPE | KITCHEN STORIES
From kitchenstories.com
MEET TONNATO, THE ITALIAN TUNA SAUCE THAT BELONGS ON YOUR MEAT
From seriouseats.com
VITELLO TONNATO RECIPE - COOKIST.COM
From cookist.com
PETTO DI POLLO TONNATO SENZA MAIONESE, APPETITOSO E SAPORITO, …
From piuricette.it
RICETTA VITELLO TONNATO: COME PREPARARLO - IT'S COOKING HOUR
From itscookinghour.com
VITELLO TONNATO - COOKING WITH NONNA
From cookingwithnonna.com
VITELLO TONNATO TRADIZIONALE - LIFE IN ITALY
From lifeinitaly.com
VITELLO TONNATO RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search