Best 5 Vitello Tonnato Jamie Oliver Recipes

VITELLO TONNATO

Steps:

• To vitello tonnato (prepare cold veal with tuna sauce), start by cleaning the vegetables you'll need to cook the meat. Wash them, peel and tip the carrot, then cut it into pieces 1 . Tip the celery and cut it into pieces too 2 . Peel the onion and cut it in half 3 . Place the ingredients in a bowl and add the whole peeled garlic.
• Now clean the meat: remove any cartilage and fat filaments 4 . Place the eye of round, chopped vegetables 5 , the laurel leaf, 2-3 cloves and the black peppercorns 6 in a large pan.
• Add the white wine 7 and the water, which should cover all the ingredients 8 . Add two pinches of salt 9
• and then the oil 10 . Switch on the stove and bring to the boil, then remove the foam as soon as it forms on the surface 11 . Put the lid on and lower the flame slightly before leaving to cook for around 40-45 minutes; remember that every lb of meat requires a cooking time of around 30 minutes. The important thing is that the temperature in the middle of the meat cut never exceeds 150 °F ( 65 °C): use a cooking thermometer to check this 12 .
• Once you have cooked the meat cut 13 , drain it and leave it to cool thoroughly 14 . Then remove the laurel, pepper and cloves 15 .
• Take 1/3 of the resulting broth, simmer and reduce it on a high flame for around ten minutes. The leftover meat broth will be useful for other preparations, like risottos 16 ; once cooked, drain the vegetables in a container 17 . Now prepare the boiled eggs. Place the eggs in a saucepan with abundant cold water. Switch on the stove and as soon as the water comes to the boil, set the timer to 9 minutes 18 .
• When boiled, drain the eggs and rinse them in cold water. Peel them once cooled and cut them into 4 pieces 19 . Add the egg slices to the bowl with the vegetables 20 . Add the drained tuna too 21 ,
• along with the anchovies in oil and the desalted capers (to desalt them, place them under fresh running water) 22 ; lastly, add a little broth 23 . Use an immersion blender (a classic mixer will also do) and add a little more broth if needed 24 .
• Blend into a smooth cream with whatever consistency you prefer 25 . By now the meat should have cooled down. Slice it thinly with a smooth bladed knife 26 . Arrange the slices on a serving dish and pour the cream over them. Lastly, decorate with the caper fruits, some whole and some sliced: your vitello tonnato is ready 27 .

VITELLO TONNATO

Steps:

• In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3 inches of water, and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours. When completely cool, thinly slice veal. Slices should be about 1/16 to 1/8 inch thick.
• While veal cools, make sauce: In a large bowl, whisk together egg yolks and 1/4 teaspoon salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1 1/4 cups oil, whisking continually. As mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 tablespoon lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
• Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
• To assemble dish: remove 3/4 cup sauce, and reserve to serve alongside veal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping. Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
• Cover with plastic wrap, and refrigerate for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.

VITELLO TONNATO

Steps:

• Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
• Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
• In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
• Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
• Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.

TURKEY TONNATO

Steps:

• Preheat oven 375 degrees F.
• Season the turkey with salt, pepper and herbs. Coat with olive oil, place in a baking pan and pour the chicken broth around the turkey. Place in the oven and bake for 30 to 40 minutes. Remove from oven and let cool in the baking pan for 10 minutes. Slice into 1/2-inch slices, on an angle. Allow to sit in baking pan with juices as you make sauce.
• In the bowl of a food processor add the tuna, anchovy, lemon juice and capers. Puree until creamy, about 1 minute. Pour the tuna mixture into a bowl and stir in the mayonnaise.
• Place the slices of turkey on a platter and pour the tuna sauce on top. Garnish with chopped parsley.

MOIRA HODGSON'S VITELLO TONNATO

Steps:

• Preheat oven to 375 degrees. Make tiny incisions in the side of the veal and insert cloves of garlic inside. Season the veal with salt and pepper.
• Place the veal in a casserole with the carrots, onion, white wine, thyme and oregano. Cover and cook for two hours, turning frequently. Remove the lid and cook for another 30 minutes, turning from time to time so that the outside browns slightly. Test to make sure that the veal is cooked. Allow it to cool in its juices.
• Place the tuna and the anchovies in the bowl of a food processor. Process until smooth. Gradually add the olive oil with the motor on until you have a thick sauce. Add the juice of two lemons to thin it out and process until smooth. (If it is too thin, you can add more oil.) Season to taste with salt and pepper. The sauce should have the consistency of a thin mayonnaise.
• Cut the veal in thin slices. Arrange them in one layer (or slightly overlapping) on a large serving platter and pour the sauce over. (You will probably need two dishes.) Cover with clear plastic wrap and let marinate overnight in the refrigerator.
• If using salt capers, soak them in cold water for 20 minutes, and rinse them very well until you have removed as much of the salt as possible. If using capers packed in vinegar, drain and rinse them. Sprinkle the capers over the veal. Slice the remaining lemon and cut the slices in half. Arrange them attractively around the edges of the serving dish. Sprinkle the dish with tarragon leaves and serve.