Cold, sliced veal covered with a creamy sauce
Total time: 3 hours
Serves: 4 portions
Ingredients
For the meat
500g veal striploin
30g onions
30g celery
30g carrots
30g olive oil
15g salt
3g black pepper
150g veal stock
For the sauce
50g mayonnaise
200g canned tuna in olive oil
10g capers
10g anchovies
80g veal sauce (rendered from cooking the meat)
Method
Clean and dice the vegetables and cook until golden in a pan with some olive oil
While the vegetables cook, season the meat with salt and pepper
Once the vegetables are ready, add the meat and braise it on each side until it caramelises
Preheat the oven to 160 degrees Celsius
Transfer the meat and the vegetables inside a cooking pan, add the stock and continue to cook using the oven for 40 minutes
Once cooked, transfer the meat on a plate, and let it cool down to room temperature for 20 minutes, then, store it inside the fridge
While the meat is resting, prepare the sauce by blending the mayonnaise, capers, tuna, anchovies and the veal stock
Add salt and pepper to taste
Remember to keep aside four capers and two anchovies for the garnish
To serve, thinly slice the meat and place it on the dish
With a spoon, pour some tuna sauce and add the anchovies, capers and a bit of pepper
Finish the dish with a drizzle of extra virgin olive oil
From the chef...
At the helm at Prego's at Media Rotana, Chef Alessandro Bertinetti channels his Italian culinary expertise into this simple yet elegant dish.
He said: "The Vitello Tonnato (or veal tonné) is one of those dishes, as the tiramisu or the pizza, that instantly transports you to Italy from the very first bite. It is simple but tasty, easy to create at home with just a few simple ingredients and it can be enjoyed on different occasions as it is a joy to share quality time with loved ones over good food."