VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)
There are many versions of this classic Italian dish; it has been served to me in all the regions of Italy, but I think it originated in Lombardy. It is not hard to make, and it is really refreshing on a hot summer day. It looks beautiful on a buffet table. It can be made ahead and stored in the fridge for several days. Originally from Gourmet with two decades of revisions. Cooking time includes refrigerator time.
Provided by MariaLuisa
Categories Tuna
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
- Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
- Let cool in the cooking liquid for one hour.
- Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
- Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
- For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
- With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
- For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
- Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
- Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
- If you have more veal you can add another layer; just be sure that all is covered by the sauce.
- (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
- The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
- Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.
Nutrition Facts : Calories 528.7, Fat 32, SaturatedFat 7.8, Cholesterol 153.6, Sodium 713.5, Carbohydrate 21.2, Fiber 1.4, Sugar 6.7, Protein 38.4
SAUTEED VEAL CUTLETS WITH SUN-DRIED TOMATO PUREE
Steps:
- Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.
More about "cold sliced veal with a tuna vinaigrette recipes"
COLD VEAL ROAST WITH TUNA AND CAPER SAUCE ( VITELLO …
Web Dec 2, 2016 Watch Suggestions Cold Veal Roast with Tuna and Caper Sauce (Vitello Tonnato) (2) Rate this recipe Preparation 30 min Cooking …
From ricardocuisine.com
5/5 (2)Total Time 1 hrCategory Appetizers
From ricardocuisine.com
5/5 (2)Total Time 1 hrCategory Appetizers
- In a blender, process the vegetables, egg yolk and tuna. Add the oil, capers, lemon juice and water. Purée until smooth. Season with salt and pepper. Refrigerate for 1 hour or until completely chilled.
- Thinly slice the veal roast. Garnish with the sauce. Top with the parsley and capers. Serve with the lemon wedges and drizzle with olive oil, if desired.
COLD PASTA SALAD WITH TUNA, VEGETABLES AND HERB …
Web May 27, 2019 1 pound; fusilli pasta ; 1 large red onion, peeled and cut into 1/2-inch slices ; 2 red peppers, seeded and cut in half lengthwise ; 4 ounces; canned tuna, drained ; 1 ear; corn, grilled and ...
From today.com
From today.com
VITELLO TONNATO (COLD SLICED VEAL WITH TUNA S - RECIPEBRIDGE
Web 2 to 2 1/2 pounds lean veal roast, preferably top round, firmly trussed, or turkey breast or pork loin 1 medium carrot, peeled 1 stalk celery without the leaves
From recipebridge.com
From recipebridge.com
VITELLO TONNATO RECIPE - GREAT ITALIAN CHEFS
Web 2 bay leaves 1 pinch of salt 500ml of white wine 1.5l water Tuna sauce 100g of tuna tinned in olive oil, drained 60g of capers, drained 4 anchovy fillets 4 eggs, hard boiled 1 lemon, …
From greatitalianchefs.com
From greatitalianchefs.com
THE HIRSHON ITALIAN COLD VEAL WITH TUNA SAUCE – VITELLO TONNATO
Web May 6, 2019 Simmer the cooking liquid over high heat until reduced by ¾ (30-40 minutes), then strain and set liquid aside to cool. For tuna sauce, cook eggs in boiling water until …
From thefooddictator.com
From thefooddictator.com
ASTRAY RECIPES: COLD SLICED VEAL WITH A TUNA VINAIGRETTE
Web Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, onions, celery, bay, thyme, rosemary, parsley, salt and pepper …
From astray.com
From astray.com
COLD SLICED VEAL WITH A TUNA VINAIGRETTE RECIPE | FOOD NETWORK
Web Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, onions, celery, bay, thyme, rosemary, parsley, salt and pepper …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
COLD SLICED VEAL WITH A TUNA VINAIGRETTE – RECIPES NETWORK
Web Aug 8, 2014 3 pound veal roast, preferably shoulder, breast, or top round, uniformly tied; 1/2 cup mayonnaise; 3 tablespoons Dijon mustard; 1/3 lemon juice; 2-ounce jar anchovy …
From recipenet.org
From recipenet.org
COLD SLICED VEAL WITH A TUNA VINAIGRETTE RECIPE
Web Cold Sliced Veal with a Tuna Vinaigrette Preparation Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, …
From free-recipes.co.uk
From free-recipes.co.uk
COLD SLICED VEAL WITH A TUNA VINAIGRETTE - BIGOVEN
Web Cold Sliced Veal with a Tuna Vinaigrette recipe: Try this Cold Sliced Veal with a Tuna Vinaigrette recipe, or contribute your own. Add your review, photo or comments for Cold …
From bigoven.com
From bigoven.com
HOW TO MAKE VEAL IN TUNA SAUCE - LA CUCINA ITALIANA
Web Aug 1, 2020 Time: 1 h 30 minutes + Rest and marinating 2 lb round of veal 11 oz canned tuna (in oil) 6 canned anchovies (in oil) 3 hard boiled eggs – 1 celery stalk white wine …
From lacucinaitaliana.com
From lacucinaitaliana.com
COLD SLICED VEAL WITH TUNA SAUCE (VITELLO TONNATO) RECIPE - EAT YOUR …
Web Save this Cold sliced veal with tuna sauce (Vitello tonnato) recipe and more from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating to your …
From eatyourbooks.com
From eatyourbooks.com
COLD SLICED VEAL WITH A TUNA VINAIGRETTE RECIPE - COOKING INDEX
Web Put the mayonnaise, mustard, lemon juice, anchovies, capers, tuna, parsley, salt and pepper in the bowl of a food processor and process for 1 to 2 minutes until smooth. …
From cookingindex.com
From cookingindex.com
COLD VEAL WITH TUNA SAUCE ( VITELLO TONNATO ) ITALIAN RECIPE
Web Oct 25, 2015 90 min. — low heat. Once the meat is ready, let it cool down with its cooking sauce, after that you can keep it aside and strain the sauce through a very fine strainer. …
From vivarecipes.com
From vivarecipes.com
COLD SLICED VEAL WITH A TUNA VINAIGRETTE – WE LOVE GOD!
Web INGREDIENTS INSTRUCTIONS Put enough water into a pot large enough to hold the veal on the stove and bring the water to a boil. Add the carrots, onions, celery, bay, thyme, …
From welovegod.org
From welovegod.org
VEAL CUTLETS WITH THYME BUTTER SAUCE RECIPE | BON APPéTIT
Web Oct 19, 2008 Step 3. Preheat oven to 200 °F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches and adding more butter by …
From bonappetit.com
From bonappetit.com
COLD SLICED VEAL WITH A TUNA VINAIGRETTE RECIPE
Web For tonnato sauce 1 cup Mayonnaise ½ cup Extra virgin olive oil 6 oz Tuna in oil, undrained 4 Anchovy fillets 2 tbsp Lemon juice 3 tbsp Capers, drained Remove stems if any
From foodguruusa.com
From foodguruusa.com
HOW TO COOK VEAL CUTLETS WITHOUT BREADING? (FULLY EXPLAINED)
Web Veal Piccata: This classic Italian dish is made with thinly sliced veal cutlets that are sautéed in a lemon-butter sauce with capers and parsley. To make it, season the cutlets with salt …
From verymeaty.com
From verymeaty.com
COLD SLICED VEAL WITH A TUNA VINAIGRETTE RECIPE | FOOD NETWORK
Web Cold Sliced Veal with a Tuna Vinaigrette 0 Reviews Total: 10 hr 25 min Prep: 8 hr 10 min Cook: 2 hr 15 min Yield: 6 to 8 portions Nutrition Info Save Recipe Ingredients Deselect …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love