Name: Ellie Shulman Bartolozzi
\nClass Year: 1975
\nCountry of Residence: Italy<\/p>\n
This speciality from the region of Piemonte (in northwest Italy) is traditionally served cold or at room temperature as a starter. However, it makes a great main course in the warmer months, served with a side of string beans in a vinaigrette sauce. Every cook has his or her recipe and swears it is authentic! Variations include boiled rather than oven-cooked meat, or using homemade mayonnaise instead of olive oil. The bottom line: it\u2019s a classic regional dish that has spread in popularity and is appreciated by everyone!<\/p>\n
<\/p>\n
Serves 6. Takes approx. 1hr (preparation and cooking)<\/em><\/p>\n Ingredients:<\/span> SAUCE: Instructions:<\/span><\/p>\n Melt the oil and butter in a pan, then saut\u00e9 the onion, carrot, celery till onions turn soft and translucent, but not brown. Add veal and brown the meat over high heat, sealing in the juices. Transfer to a Pyrex, add the sprig of rosemary and a ladle of broth and cover with aluminum foil. Place in preheated oven at 150C. for 20 minutes. If using a meat thermometer, check that veal setting is on \u2018medium-rare\u2019 so that center of veal will be pinkish. When completely cooled, slice very thinly (a cold-cut slicer would come in handy!) and arrange on two platters.<\/p>\n To prepare the sauce: pur\u00e9e the tuna, anchovies, lemon juice and capers in a food processor or blender until smooth. Add olive oil a little at a time until a consistency similar to mayonnaise is reached. Adjust to taste. Cover the veal slices with sauce and refrigerate, covered with plastic wrap. Garnish with capers before serving. This dish can be kept up to three days in fridge\u2014but do not freeze.<\/p>\n Buon appetito!<\/p>\n Source:<\/span><\/p>\n Many years ago the owner of a very famous restaurant in the Langhe kindly gave my mother his grandma\u2019s recipe, which is still the recipe used today by the restaurant chef\u2014his brother!<\/p>\n","protected":false},"excerpt":{"rendered":" Name: Ellie Shulman Bartolozzi Class Year: 1975 Country of Residence: Italy Why is this recipe great? What\u2019s its backstory? This speciality from the region of Piemonte (in northwest Italy) is … Continue reading Vitello Tonnato (Cold sliced veal)<\/span>
\n800g. Veal (a lean hind cut suitable for roasting, such as Girello\/Noce\/Magatello\/Rotondino)
\n100g. Butter
\n30g. Olive oil
\n\u00bd Onion, chopped
\n\u00bd Carrot, chopped
\n1 Celery stalk, chopped
\n1 sprig of rosemary
\n1 ladle of broth<\/p>\n
\n100g. Tuna in olive oil
\n4 Anchovy filets
\n1 Lemon, squeezed
\n3 tsp. Capers
\napprox. 150ml. Olive oil<\/p>\n