Thinly sliced veal with a dollop of pureed tuna sauce might at first sound very strange and perhaps even downright unappetizing, but the combo works magically. It's loved throughout Northern Italy especially the regions of Piedmont, Lombardy and Veneto. Because it's served cold, when the temperatures start to soar Vitello Tonnato becomes a common sight on restaurant menus and in the windows of the local salumerie (a gourmet, Italianized version of a delicatessen). In Piedmont, especially in the Langhe area where Vitello Tonnato was invented and Barolo wine is famous, this dish is a popular appetizer 12 months a year.
Presentations vary from traditional to...
to very creative and sometimes hiding the tonnato sauce within or under the folds of veal.
This has become popular in the USA as well so be on the look-out. In Atlanta, Ristorante La Grotta has a fantastic version.
Care to try making it yourself?
The sauce is comprised of 12 oz. jarred tuna packed in oil (the one packed in water is tasteless), 2 large tablespoons of capers, 2 anchovey filets and the juice of half a lemon. Puree this combo until it is smooth and then thin it with 2/3 of a cup of homemade mayonaise and continue blending until creamy. Top with pre-roasted, thinly slice veal loin (available at D'Artagnan mailorder) or even scallopine. Serve chilled, but take it out of the refrigerator approximately 30 minutes before serving to boost the flavors. Foods served straight from the fridge tend to have muted flavors.
Ciao for now,
Andrea
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