Pollo Tonnato Vitello Tonnato Recipes

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VITELLO TONNATO



Vitello Tonnato image

Provided by Food Network

Categories     main-dish

Time 9h45m

Yield 4 to 6 appetizer servings

Number Of Ingredients 25

1/2 cup Mayonnaise, recipe follows
Kosher or other coarse-grain salt
Freshly cracked black pepper
Chopped parsley leaves, for garnish
Lemon slices, for garnish
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 cup chicken stock
1 cup dry white wine
1 (2 to 2 1/2-pound) veal roast from the leg or loin, boned and tied
1 cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 large sprig fresh rosemary
2 bay leaves
1 teaspoon black peppercorns
2 (6-ounce) cans oil-packed solid white tuna, drained
8 anchovy fillets, drained and chopped
2 teaspoons capers, rinsed, plus extra for garnish
2 tablespoons white wine vinegar
1 large egg, at room temperature*
1 tablespoon fresh lemon juice
1 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.
  • Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours).
  • To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight).
  • To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve.
  • In a blender or food processor, combine the egg and lemon juice and process for 10 seconds. With the machine running, slowly pour in the oil through the feed tube and process until emulsified. Add the salt and black pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours).

VITELLO TONNATO



Vitello Tonnato image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups dry white wine
1 stalk celery, roughly chopped
1 medium onion, peeled and cut into quarters
1 carrot, roughly chopped
1 leek, white part only, rinsed and chopped
4 sprigs marjoram
4 sprigs thyme
5 cloves garlic, peeled
2 to 2 1/2 pounds veal roast, top round, trussed (it should be no thicker than 3 inches
2 egg yolks at room temperature
Sea salt
2 1/4 cups extra virgin olive oil
5 tablespoons freshly squeezed lemon juice
1 7-ounce can tuna packed in oil
5 anchovy fillets
3 tablespoons capers, drained
Thin slices of lemon, pitted black olives sliced thinly, capers, parsley leaves or anchovy fillets, for garnish

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.

Nutrition Facts : @context http, Calories 875, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 75 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 732 milligrams, Sugar 2 grams

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