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Vitello Tonnato
by: Jérémie Conan
- Preparation 45 min
- Portions 4 pers.
Ingredients needed
- 300 g top round of veal
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, minced
- 30 ml (2 tablespoons) Intense Favuzzi extra virgin olive oil
- 100 ml (⅓ cup) dry white wine
- 200 ml (⅘ cup) water
- 30 g (1 oz) capers, drained
For the sauce
- 150 g (⅓ lb) tuna in water
- 3 anchovies
- 30 g (1 oz) capers, drained
- 30 ml (2 tablespoons) cooking liquid from the veal roast
- 400 g (14 oz) organic mayonnaise
- Juice of 2 lemons
Products used in this recipe
Steps of preparation
- Season the veal roast with salt and pepper.
- Heat a bit of olive oil in a pan, then brown meat on all sides.
- Add mirepoix (diced carrot and onion) and roast in a 350°F oven (180°C) for 10 minutes.
- Set meat aside on a rack and leave to cool at room temperature.
- Meanwhile, deglaze pan with white wine and water.
- Reduce by half, then strain to make the cooking liquid.
- Blend all sauce ingredients with a stick blender and season with salt and plenty of pepper.
- The sauce should be thick enough to coat the meat.
- Finely slice the meat, carpaccio style.
- Lay slices on a plate in a rosette shape, then garnish with tuna sauce.
- Season with a grind of freshly cracked pepper, a few capers and parsley leaves.
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