Veal with tuna sauce or vitello tonnato

Many do not know that vitello tonnato, or veal with tuna sauce, is a pride of Piedmontese cuisine to the point of handing down two distinct versions: in the ancient way and this version, which we all know! It is a recipe that in the 80s was very popular on all the tables of parties, special occasions, the first chic homemade aperitifs and even on cruise ships!

INGREDIENTS

Veal 800 g

Celery 1 coast

Carrots 1

1 Golden onions

Garlic 1 segment

White wine 250 g

Water 1.5 l

Bay leaf 1 leaf

Cloves of garlic to taste

Extra virgin olive oil 3 tablespoons

Black peppercorns to taste

Salt to taste

Preparation

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 2 parts, peel the garlic which will serve whole. Move on to cleaning the meat by removing any cartilage and fat filaments. In a large pot put the piece of swivel. Add the chopped vegetables and the ease, the bay leaf, cloves and black peppercorns. Pour in the white wine and then water which will have to cover everything. Add salt and then add the oil. Turn on the stove and wait for it to boil. 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 meat at the heart does not exceed 65°, to be measured with a kitchen thermometer. Once the piece of meat is cooked, drain it and let it cool completely. hen filter the broth. You will need about 150 g of broth. Meanwhile, move on to 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. When they are firm, drain them and rinse them under cold water. Once cooled, shell them and cut them into 4 parts. In a jug pour the egg wedges, the drained tuna, anchovies in oil and desalted capers (you can desalt them by rinsing them under fresh running water). Finally, add the broth a little at a time. Use the immersion blender (if necessary, the classic mixer is also fine) and add more broth as needed. Blend until you get a smooth cream. At this point the meat should be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream obtained in the middle. Finally, decorate with caper fruits, some whole and some cut in half and your veal with tuna sauce is ready. 

Preservation

The vitello tonnato can be kept for a maximum of 1-2 days in the refrigerator, covered with plastic wrap. It is preferable to keep the cream aside. Freezing is not recommended.