Vitello Tonnato

Piedmont · antipasto · serves 6 · 240 min total · medium

Piedmont's most cosmopolitan dish — French technique, Mediterranean tuna, alpine veal. Eat it cold under a fig tree in August.

Ingredients

• 800 g veal eye round
• 1 medium onion
• 1 medium carrot
• 1 stalk celery
• 250 ml dry white wine
• 2 leaves bay leaves
• 200 g tuna in olive oil
• 4 fillets anchovy fillets
• 2 tbsp capers
• 2 yolks egg yolks
• 1 lemon lemon
• 120 ml olive oil
• 1 tsp salt and pepper

Method

1. Tie the veal tight. Brown in olive oil all over.
2. Add the diced soffritto, bay, wine, and water to cover. Simmer covered 90 minutes until a knife slips in with no resistance.
3. Cool the veal in its broth, then refrigerate overnight wrapped tightly.
4. Sauce: blend tuna, anchovies, half the capers, lemon juice, egg yolks. Trickle in olive oil to emulsify. Loosen with a few tablespoons of the cold broth. Season.
5. Slice the veal as thin as humanly possible — almost translucent.
6. Lay slices on a platter. Coat with the tuna sauce. Scatter the remaining capers, more black pepper, lemon zest.
7. Serve cold. Better the next day.

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