Finally, after a very cold May, here in Italy summer’s arrived. It’s terribly hot in these days actually. What we really appreciate in this case, is tasty and cold food, like this AMAZING vitello tonnato! Typical Italian!
It is very appreciated, mainly in summer, and very useful too if you have a buffet or guests. You can prepare it in advance avoiding to warm your house when it’s hot outside. It’s a meat plate that must be eaten cold. I can assure you that everybody likes it!!!! Except vegans… lol!
Try it and let me know what you think about it! It seems complicated, but it’s really easy to prepare. Don’t be scared by the list of ingredients.
Ingredients you need:
- 1 kg veal rump
- 1 onion
- 1 leg of celery
- 1 carrot
- Some leaves of sage and laurel
- Some dry white wine
- 6 anchovies in oil
- 3 hard boiled eggs
- 300 g tuna in olive oil
- A punch of capers
- 1 lemon
- 1 tablespoon vinegar
- Olive oil
- Salt and pepper
Let the veal marinade with wine, sage and laurel overnight.
Make the veal boil in a casserole for 1 hour with its marinade, carrot, onion and celery.
When it’s ready, take it off the pot, and let it cool. Put it also in the fridge for a while after that, so it will be easier to cut.
Keep on a side a couple of glasses of the liquid where you cooked the veal.
Put in the food processor tuna, anchovies, the egg yolks of the boiled eggs, capers, the juice of the lemon, 1 tablespoon of vinegar, some olive oil and add some of the liquid you kept on a side. Add it until the sauce is creamy and smooth.
Cut the veal in thin slices, spread it on a large plate and add a wide quantity of sauce on top.
When (very rarely) there is some vitello tonnato left, I like to eat it the day after in a bun! Wow… You can’t imagine how nice is a sandwich with vitello tonnato and maybe some slices of boiled egg!