Vitello Tonnato (sliced veal antipasto)

Vitello Tonnato (sliced veal antipasto)

Vitello tonnato – a dish of cold, sliced veal originating from Piedmont – makes an impressive main course of an Italian meal or a smashing antipasto for a special occasion.

Vitello Tonnato (sliced veal antipasto)

This beef tagliata with potato, rocket and parmesan is another fail-safe dinner that’s bound to impress.

  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, plus resting

Vitello tonnato – a dish of cold, sliced veal originating from Piedmont – makes an impressive main course of an Italian meal or a smashing antipasto for a special occasion.

This beef tagliata with potato, rocket and parmesan is another fail-safe dinner that’s bound to impress.

Nutrition: For 6

Calories
191kcals
Fat
12.4g (2.1g saturated)
Protein
18g
Carbohydrates
1.4g (0.4g sugars)
Fibre
0.8g
Salt
0.2g

Ingredients

  • Splash olive oil for frying
  • 400g British rose veal escalopes, at room temperature (see Know-how)
  • 4 red chicory heads, leaves separated and halved
  • 60g wild rocket
  • A few fresh flatleaf parsley sprigs, leaves roughly chopped 
  • Parmesan shavings to serve

For the tonnato sauce

  • 1 medium free-range egg yolk 
  • 1 tsp white wine vinegar
  • 2 anchovy fillets in oil, finely chopped 
  • 1 tbsp capers, plus extra to serve 
  • ½ tsp dijon mustard
  • ½ x 145g can top quality, line-caught tuna in olive oil, drained 
  • Finely grated zest and juice ½ lemon
  • 50ml extra-virgin olive oil
  • 50ml light olive oil

You’ll also need…

  • Food processor
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Method

  1. For the tonnato sauce, put the egg yolk, vinegar, anchovies, capers, mustard, tuna and lemon zest in a food processor, then blend until smooth. With the motor running, very slowly pour in both the oils to form a smooth sauce with a loose mayonnaise consistency. Taste and season, adding the lemon juice and black pepper (anchovies and capers are quite salty, but you might need to add a pinch of salt). Set aside. 
  2. Heat a little olive oil in a large frying pan, then add the veal escalopes and fry on a high heat for 1-2 minutes on each side. Remove to a lipped baking tray and season well. Set aside to rest.
  3. When ready to serve, slice the veal into thin strips. Arrange on a platter (or divide among 6 plates) with the chicory, rocket and parsley, then drizzle over the tonnato sauce. Scatter the salad with a few extra capers, parmesan shavings and ground black pepper and serve straightaway.

Nutrition

Nutrition: per serving
Calories
191kcals
Fat
12.4g (2.1g saturated)
Protein
18g
Carbohydrates
1.4g (0.4g sugars)
Fibre
0.8g
Salt
0.2g

delicious. tips

  1. You’ll have sauce left over -drizzle it over salad or spread onto crostini with white beans as a nibble.

  2. To ensure your veal has been reared to high welfare standards, choose British rose veal.

  3. A young, bright barbera has the fresh acidity to take on the sharper elements of the tonnato.

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