Vitello Tonnato Recipe as Cold and Warm Variant
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I’ll show you my Vitello Tonnato Recipe.
Vitello Tonnato is a classic and internationally renowned Italian recipe from Piedmont.
The cooked veal is a great starter and popular as antipasti.
Warm you can serve this dish of the Italian kitchen as a main course.
The dreamlike combination of noble, delicately sliced veal and a finely pureed garnish of tuna, anchovies and capers results in this great taste experience.
This you may know from your holidays in Italy.
Today we want to treat ourselves to this at home 🙂
Table of Contents
1. Recipe Vitello Tonnato
Vitello Tonnato hot or cold
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare boiled veal with tuna sauce in hot and cold variant.
|1||pc||clove of garlic|
|100||ml||dry white wine|
|40||g||tuna from can|
|3||pc||gherkin sweet sour|
Let the butcher clean the topside for cooking.
Wash the meat and pat dry.
Wash the soup vegetables consisting of carrots, celery, parsley roots and leek.
Peel and chop the root vegetables and cut the leek into leaves.
Peel and prepare the garlic.
Season the veal with salt and pepper and fry over medium heat with the butter.
Add the prepared soup vegetables and fill up with white wine and water.
Add the bay leaf and cook the veal on a low heat with a lid until soft.
Prepare warm variant
Remove the meat from the pot and cut into thin slices.
Arrange the veal on preheated plates.
Prepare warm sauce
Put the anchovies, finely plucked tuna and finely chopped pickled gherkins in a deep cup and mix with a little warm broth.
Add the mixture to the rest of the stock and finish with the crème fraîche.
Season the sauce again with salt and pepper and serve lightly heated to the meat.
Prepare cold variant
The cold sauce is as follows: Let the meat and the broth cool.
Put the anchovies, finely picked tuna and finely chopped pickled gherkins in a deep cup and mix with a little cold broth.
Finish the cold sauce to Vitello Tonnato with the crème fraîche, the sauce should be creamy, add some broth to taste.
Season the cold sauce with salt and pepper and generously spread the sauce on the finely sliced veal.
You can sprinkle both Vittello Tonnato variants with a few capers – chopped or left whole.
The lemon as a decoration can be extra.
2. Nutritional Values
3. The Right Meat for Vitello Tonnato
For a wonderful Vitello Tonnato, the best advice is from a butcher.
It doesn’t always have to be a topside!
There are also various pieces of meat from the shoulder that are excellent for the Vitello Tonnato.
For the perfect preparation of Vitello Tonnato, a well cooked veal is important.
After frying the veal for a short time and cooking it for a long time, let it rest and cool in a combined wine and vegetable stock – please use fresh soup vegetables.
This way you can cut the meat perfectly into thin slices.
4. Creamy Tuna Anchovy Sauce for Vitello Tonnato
I like the hood for the Vitello Tonnato generous.
An important ingredient is the fish:
The tuna comes from the can and the anchovies from the glass or the can.
Everything is therefore well available for you in the supermarket.
The spicy sauce captivates with its fishy-seay component, which is very salty.Tip from chef Thomas Sixt
For the preparation I always use a blender stick or blender.
The preparation takes place in a deep bowl or cup.
For the sauce I use the broth after cooking the veal.
I also add cream or crème fraîche.
A little butter can’t hurt when pureeing.
This is something new!Tip from Chef Thomas Sixt
Add butter to the Vitello sauce – Star chef tip – tastes guaranteed 🙂 delicious!
5. Side Dishes with Vitello Tonnato and Arranging
Vitello Tonnato goes well with a nice crispy ciabatta or baguette.
You can prepare Vittello Tonnato in the cold version very well for the guest kitchen and store it in the refrigerator.
Be sure to coat the meat completely with sauce.
This way the meat does NOT dry out!
You can let the warm Vitello Tonnato rest in aluminum foil or put it in the oven at 80°C for 10-15 minutes.
Be sure to add the juices that come out when you cut the meat to the sauce.
For the warm version I like to make baked potatoes or gnocchi.
6. Other recipes with tuna
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