TABELIA

AUTHENTIC ITALIAN RECIPE

Authentic Vitello Tonnato

Authentic Vitello Tonnato
Difficulty★★★★☆ Prep27 min Cook1 hr 15 min Rest24 hr servings4

A Piedmontese summer antipasto of poached veal sliced thin and coated in a cold tuna, anchovy and caper sauce. The veal is cooked and rested the day before serving.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.

Ingredients (4 servings)

  • Veal eye round800 g
  • Tuna in olive oil180 g
  • Salted anchovies4
  • Salt-packed capers25 g
  • Egg yolks2
  • Dry white wine120 ml
  • Celery1
  • Carrot1
  • Onion1
  • Extra virgin olive oil120 ml
  • Lemon1
  • Salt8 g
  • Black pepper1 pinch

Method

120 min

Prepare the veal and aromatics

Bring 800g whole veal top round to room temperature. Roughly chop 1 celery stalk and 1 carrot. Halve 1 onion. Rub the surface of the veal with 4g salt and black pepper until it is no longer cold to the touch.

21 hr

Poach the veal

Place the veal, celery, carrot, onion, 120ml white wine and 600ml water in a pot over low heat. Keep the liquid at a gentle simmer until a skewer to the centre releases clear juices.

324 hr

Rest overnight

Cool the veal in its poaching liquid, then refrigerate for 24 hours until firm enough to slice thinly.

412 min

Make the tonnato sauce

Blend 180g tuna, 4 chopped anchovies, 20g rinsed capers, 2 egg yolks, the lemon juice and 60ml poaching liquid in a food processor. With the motor running, drizzle in 120ml extra-virgin olive oil until glossy and pourable, then season with 4g salt.

510 min

Slice and finish

Slice the veal thinly against the grain. Arrange on a plate, spoon the tonnato sauce over the top, scatter with the reserved capers and finish once the sauce reaches every edge of the meat.

About this dish

Vitello Tonnato is a cold antipasto that has graced special tables in Piedmont through the hot season. The veal is cooked and rested the day before, then sliced thin and coated in sauce on the day itself — this is not a dish that comes together in a single sitting.

The use of tuna and anchovy in landlocked Piedmont traces back to trade with Liguria. Mountain ingredients met sea ingredients, and the result settled into a cold dish that’s easy to eat even in summer.

It still appears today at holidays, family gatherings and the opening course of a summer menu. A meat dish that stays light, it quietly proves that taking the time is worth it.

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