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Vitello Tonnato
Vitello tonnato, an Italian dish from Piedmont dating back to the 18th century, consists of a pink veal fillet served cold, topped with a creamy sauce made of tuna, anchovies, capers, Parmesan and hazelnuts. Ideal as an elegant starter or as an amuse‑bouche for festive meals.
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Cost Breakdown
Critical Success Points
- • Sear the veal without moving it to obtain a golden crust.
- • Properly deglaze with white wine to capture the cooking juices.
- • Emulsify the sauce by adding the oil very slowly to avoid separation.
- • Slice the veal very thinly for a melt‑in‑the‑mouth texture.
Safety Warnings
- • Be careful of hot oil splatters when searing the veal.
- • White wine is flammable; keep open flames away during deglazing.
- • Use a sharp knife to avoid cuts.
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