Vitello Tonnato Recipe
Oven roasted veal with a traditional anchovy & tuna cream sauce, accompanied with Caper berries
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare and Roast the Veal
Preheat your oven to 180°C (350°F). Season the veal roast with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the veal on all sides until browned, about 5 minutes each side. Transfer the veal to a roasting pan and roast in the oven for about 1 hour, or until the internal temperature reaches 63°C (145°F) for medium-rare.
- 2
Make the Tonnato Sauce
While the veal is roasting, prepare the sauce. In a food processor, combine the anchovy fillets, canned tuna, mayonnaise, lemon juice, and capers. Blend until smooth. Adjust seasoning with salt and pepper to taste.
- 3
Cool and Slice the Veal
Once the veal is cooked, remove it from the oven and let it cool completely. Once cooled, slice the veal thinly.
- 4
Serve
Arrange the sliced veal on a serving platter. Generously spoon the tonnato sauce over the veal. Garnish with caper berries and chopped fresh parsley before serving.
