Vitello Tonnato Recipe
Vitela cozinhada lentamente, com molho de atum, tomate confitado, pó de bottarga e alcaparras
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Ingredients
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Meat
Sauce
Garnish
Method
Prepare the Veal
- 1
Season the Veal
Rub the veal roast with salt and black pepper evenly on all sides.
- 2
Sear the Veal
In a large skillet, heat the olive oil over medium-high heat. Add the veal roast and sear until browned on all sides, about 5-7 minutes.
- 3
Cook the Veal
Pour the white wine into the skillet, cover, and reduce heat to low. Cook for about 1.5 to 2 hours, or until the veal is tender and cooked through. Let it cool completely after cooking.
Prepare the Sauce
- 4
Blend the Sauce Ingredients
In a blender, combine the canned tuna, mayonnaise, capers, lemon juice, anchovy fillets, and water. Blend until smooth and creamy. Adjust seasoning with salt and pepper if necessary.
Assemble the Dish
- 5
Slice the Veal
Once the veal roast is completely cooled, slice it thinly against the grain.
- 6
Plate the Dish
Arrange the veal slices on a serving platter. Drizzle the tuna sauce over the veal slices.
- 7
Add Garnishes
Top the dish with sun-dried tomatoes, a sprinkle of bottarga powder, and freshly chopped parsley.