The reason is the following:
the “popular” version is a very long preparation and this cannot get along with the work of a traveling chef/cooking coach.
As a private chef … I do the shopping and go to the client’s home, preparing everything on the spot, from scratch.
All dishes that take more than 3 hours are banned!
And yet, despite not being on the menu of our Private Dinners in Tuscany, this Summer a group of customers from Russia asked me just exactly: the vitello tonnato.
In fact, I didn’t want to upset the customers and so I started looking everywhere for a “faster” version, obviously “RELIABLE” of this dish.
Vitello Tonnato, finally a faster version!
I must say that I did not have much trouble, because in the search for recipes executed in the “old and original way”, I immediately found this one that I am writing below.
Well, the dish is still complex, but finally no more long preparation of veal with tuna sauce!
In this old recipe, the veal is not boiled for who knows how long, but it is cooked roasted. This ensures that it retains all the flavors and aromas within it, without losing them in the water.
In addition, there is no use of mayonnaise, but of a sauce that, let me say, is EXQUISITE!
Do you know that the slices should be cut thin right? Well, in this regard I took my little (and above all light) travel slicer with me. It made a great job.
In short, all this is to tell you that vitello tonnato is no longer a time-consuming dish.
Furthermore, the following recipe is truly exceptional.
Anyway, it will never be a “simple dish”, because the balance of flavors takes on a place of primary importance here.
The ingredients are many and you can’t risk confusing the flavors.
In fact, what we try to create is balance, velvet, and taste.
Another tested recipe guys. Success with my clients from Russia has been incredible.
Well, if you happen to be in Tuscany, maybe on vacation, call me for a private dinner and I’ll cook it for you.
Otherwise, call me as your Coach for Private Cooking Classes in Tuscany and I’ll teach you how to make it.
So, now the vitello tonnato is on the menu of Cuoche in Vacanza and if you choose it I assure you that you will experience something sensational.
If instead you don’t come to Tuscany and maybe you are a long way from here … well, in this case, follow the recipe, step by step … you won’t regret it.
Enjoy the original recipe of Vitello Tonnato!
- 1 lb 1 oz (500 gr) Veal topside
- 1 tsp (5gr) salt
- 3 fl oz, half glass (80 ml) white wine
- 5 oz (150 gr) high-quality tuna fish in a jar (olive oil), drained
- 1 oz (30 gr) capers rinsed and drained
- 2 tbsp (30 ml) Marsala wine (if you don’t find Marsala, you can use Porto wine)
- 2 oz, 3 tbsp (50 gr) Extra Virgin Olive Oil
- 1 garlic clove
- 1 glass whole milk
- 4 boiled eggs
- 4 tinned anchovy fillets in oil drained
- 3 tbsp (45 ml) veggie broth
- To Taste black pepper powder
- Spread the salt and pepper on a cutting board and move the meat to collect it
- Pour the oil into a pan that can also be used in the oven and let it warm up. Then add the meat and the garlic clove
- Brown the veal over medium-high heat on all sides for 2-3 minutes
- At this point add the tuna in fillets, anchovies, and capers
- When the tuna is toasted and well browned, add the white wine
- As you can’t smell anymore the wine, add the milk, without going directly on the meat
- Wait 2 minutes and transfer to a preheated oven at 375 °F (180 °C) for 7-8 minutes, then turn the meat and continue cooking for another 7-8 minutes.
- Remove from the oven, cover with aluminum and leave to cool completely to room temperature.
- Once the meat is cool, put it over a cutting board
- Pour the gravy in a container for an immersion blender (or in the glass of a blender) and pour some oil
- Add the eggs, Marsala wine, and broth and start blending till a smooth and velvety texture
- Set this sauce in the fridge to make it cool better
- Thinly slice the veal and decorate as you prefer with the “tonnata” sauce
- Buon Appetito!