Sunday cooking is just one of my favourites! You can take your time cooking and enjoy being around the dining room table enjoying various dishes and company through the afternoon. A dining tradition I have personally come to love while living in Italy.
I do my best to respect the Italian traditions and this recipe is one to do it! Living in northern Italy, vitello tonnato – or as they say in dialect in the northern region vitel tonne’ – is a must cook and eat at any occasion. You can find this on any traditional Piemontese or northern Italian restaurant menu or any dining table in
I still have family and friends raving about eating the vitello tonnato my mother in law and grandmother in law made for them during their visit to Italy. I guess I am spoiled because I get to eat their signature dish whenever I want and have learnt all the “how to make vitello tonnato ” secrets to make you keep asking for more!
Get your side of Italian rustic bread ready because you’re going to want to dip into this killer veal sauce asap !
Here’s the how to make vitello tonnato recipe secrets I’ve picked up along the way!
Just a little note before we start our how to make vitello tonnato step by step. Apart from the lip licking sauce, what makes this dish so delicious is how tender the veal is cooked. So a little tip from the Nonna expert – – make sure not to over cook the veal so its becomes dry and hard.
Difficulty : Medium Prep Time : 20 minutes Cook Time: 1 hour 30 minutes
800grams Veal (round steak cut)
Bay leaves, Rosemary, Sage
Salt & Pepper
2 cans of Tuna
2 Egg Yolks
- Cook the veal in a large stock pot, add water, carrot, celery, onion all cut in large slices, salt, pepper, the herbs chosen bring this to boil (roughly after 20 minutes). Once boil has been reached, lower the flame to a minimum heat so that the water is still slightly boiling and add in the cut of veal. Let this cook for an 1 hour and 30 minutes maintaining the low heat, stirring occasionally and not covering.
- Once veal is cooked set aside and let the meat cool down wrapped in aluminium foil before cutting.
- Begin the tonnato sauce. In a mixing bowl add 2 anchovies, 2 cans of tuna, a teaspoon of olive oil, 1 egg, 2 egg yolks, salt, capers, lemon juice. Start to mix with a mixer, add vegetable oil while mixing to create the tuna mayo.
- Thinly slice veal, plate slices in a serving dish, pour tonnato sauce over top of veal slices, and serve with a few extra capers on top.
Hope you enjoy our How to Cook Vitello Tonnato and you give this recipe a try at home – because your dining table will never be the same again!