Vitello tonnato with tomatoes, olives and basil oil

Vitello tonnato with tomatoes, olives and basil oil

By
From
A Year In My Kitchen
Serves
6-8

Vitello tonnato is a classic Italian dish – perfect on a summer menu. It works equally well as a simple one-course lunch or as a part of a buffet. Its beauty lies in the contrast of the sweet, delicate veal against the creamy intense sauce. I’ve seen other meats used in place of veal, but I don’t think anything else works as well. The meat is poached rather than roasted, to keep it moist and tender.

Ingredients

Quantity Ingredient

Poached veal

Quantity Ingredient
1.5kg piece free-range topside of veal
1 yellow onion, peeled and quartered
3 celery sticks, chopped
2 carrots, peeled and chopped
4 bay leaves
small bunch flat leaf parsley
8-10 peppercorns

Tuna mayonnaise

Quantity Ingredient
200ml see method for ingredients
200g can fine quality tuna, drained
2 tablespoons lemon juice
2 tablespoons capers, well rinsed and drained
3 fine quality canned anchovy fillets in olive oil, drained
freshly ground black pepper

To assemble

Quantity Ingredient
3 ripe tomatoes
2 handfuls rocket
squeeze lemon juice
few drops olive oil
2 tablespoons little black olives
1 tablespoon capers, rinsed and drained
3 tablespoons see method for ingredients

Method

  1. Half-fill a cooking pot or heavy-based saucepan (large enough to hold the veal) with water. Add the onion, celery, carrots, bay leaves, parsley and peppercorns (but no salt). Bring the water to the boil, then add the veal joint. There should be sufficient water to cover the meat – if not, add enough to do so. Turn the heat down to a steady, gentle simmer and cook for 11/2 hours. Remove the pan from the heat and leave the veal to cool completely in the stock (this helps keep it moist).
  2. Meanwhile, prepare the tuna mayonnaise. Put the tuna into a food processor along with the lemon juice, capers and anchovy fillets. Add the mayonnaise and process until you have a smooth sauce. Taste for seasoning – the sauce will benefit from a grinding or two of black pepper, but is unlikely to need any salt (as anchovies and capers are both salty). Set aside.
  3. When ready to serve, lift the meat out of the cold stock and place it on a board. Snip off any string and slice with a sharp knife as finely as possible. Cut the tomatoes into big, uneven chunks. Dress the rocket with a squeeze of lemon juice and a few drops of olive oil.
  4. Layer the veal slices on a platter with the tomatoes and rocket leaves. Spoon the tuna mayonnaise on top of the veal, scatter over the olives and capers and finally drizzle over the basil oil. Serve at once, with some good bread.
Tags:
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again