OTHER LANGUAGES: deGerman

Vitello Tonnato is a classic and internationally known Italian recipe from Piedmont that is served cold or hot as a starter . The dreamlike combination of noble, tenderly sliced veal and a finely pureed garnish of tuna, anchovies and capers results in this great taste experience, which one or the other could perhaps already enjoy in an Italian restaurant. Today we want to treat ourselves to this at home 🙂 Here we go: Check out the Vitello Tonnato recipe if you’re in a hurry…

1. Vitello Tonnato – the Preparation

For a wonderful Vitello Tonnato, the best advice is from a butcher. It doesn’t always have to be a topside, there are also various pieces of meat from the shoulder that are excellent for the Vitello Tonnato.

Vitello Tonnato served warm with Gnocci.

Vitello Tonnato – the German name “(gekochtes) Kalbfleisch Thunfisch” (boiled veal – thuna) does not take on the Italian name by far. This is similar to Maserati Quattroporte – the whole republic would laugh about a four-door Mercedes :-). To see in the picture: Vitello Tonato served with gnocchi.

For the perfect preparation of Vitello Tonnato, a well cooked veal is important. After frying the veal for a short time and cooking it for a long time, let it rest and cool in a combined wine and vegetable stock – please use fresh soup vegetables. This way you can cut the meat perfectly into thin slices.

Soup vegetables for Vitello Tonnato

Soup vegetables for Vitello Tonnato

2. Vitello Tonnato – under Cover with creamy Tuna Anchovy Sauce

I like the hood for the Vitello Tonnato generous.

The spicy sauce captivates with its fishy-seay component, which is very salty.

An important ingredient is the fish: the tuna comes from the can and the anchovies from the glass or the can. Everything is therefore well available for you in the supermarket.

For the preparation I always use a blender stick or blender. The preparation takes place in a deep bowl or cup. For the sauce I use the broth after cooking the veal. I also add cream or crème fraîche. A little butter can’t hurt when pureeing.

Vitello Tonnato served

Vitello Tonnato – veal with a creamy sauce of tuna and anchovies garnished with capers

3. Vitello Tonnato, the Recipe

Vitello Tonnato hot or cold
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Rating: 5
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Rezept drucken
Instructions and recipe for cooking Vitello Tonnato yourself. The classic perfect preparation with tips from bavarian chef Thomas Sixt.
Servings Prep Time
4 Persons 20 Minutes
Cook Time Passive Time
90 Minutes 60 Minutes
Servings Prep Time
4 Persons 20 Minutes
Cook Time Passive Time
90 Minutes 60 Minutes
Vitello Tonnato hot or cold
Votes: 1
Rating: 5
You:
Rate this recipe!
Rezept drucken
Instructions and recipe for cooking Vitello Tonnato yourself. The classic perfect preparation with tips from bavarian chef Thomas Sixt.
Servings Prep Time
4 Persons 20 Minutes
Cook Time Passive Time
90 Minutes 60 Minutes
Servings Prep Time
4 Persons 20 Minutes
Cook Time Passive Time
90 Minutes 60 Minutes
Ingredients
  • 800 g calf topside
  • 1 Bund soup vegetables
  • 1 pc clove of garlic
  • 1 tbs Butter
  • 100 ml dry white wine
  • 0,5 l water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 pc bay leaf
  • 1 tbs anchovies
  • 40 g tuna from can
  • 3 pc gherkin sweet sour
  • 200 g Créme Fraîche
  • 1 tbs capers
  • 1 pc lemon
Servings: Persons
Units:
Instructions
  1. PREPREPARATION: Let the butcher clean the topside for cooking. Wash the meat and pat dry. Wash the soup vegetables consisting of carrots, celery, parsley roots and leek. Peel and chop the root vegetables and cut the leek into leaves. Peel and prepare the garlic.
  2. PREPARATION: Season the veal with salt and pepper and fry over medium heat with the butter. Add the prepared soup vegetables and fill up with white wine and water. Add the bay leaf and cook the veal on a low heat with a lid until soft.
  3. Prepare the warm sauce as follows: Remove the meat from the pot and cut into thin slices. Arrange the veal on preheated plates.
  4. Put the anchovies, finely plucked tuna and finely chopped pickled gherkins in a deep cup and mix with a little warm broth. Add the mixture to the rest of the stock and finish with the crème fraîche. Season the sauce again with salt and pepper and serve lightly heated to the meat.
  5. The cold sauce is as follows: Let the meat and the broth cool. Put the anchovies, finely picked tuna and finely chopped pickled gherkins in a deep cup and mix with a little cold broth. Finish the cold sauce to Vitello Tonnato with the crème fraîche, the sauce should be creamy, add some broth to taste. Season the cold sauce with salt and pepper and generously spread the sauce on the finely sliced veal.
  6. You can sprinkle both Vittello Tonnato variants with a few capers - chopped or left whole. The lemon as a decoration can be extra.
Recipe Notes

4. Side Dishes and Garnishes

Vitello Tonnato goes well with a nice crispy Giabatta or baguette. The cold version of Vittello Tonnato can be prepared very well for the guest kitchen and kept in the refrigerator. You can let the warm Vittello Tonnato rest in aluminium foil or put it in the oven at 80°C. Add the gravy, which escapes when sliced, to the sauce.

5. Calories (kcal) Vitello Tonnato, Nutritional Values

Nutrition Facts
Vitello Tonnato hot or cold
Amount Per Serving
Calories 854 Calories from Fat 441
% Daily Value*
Total Fat 49g 75%
Saturated Fat 23g 115%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 313mg 104%
Sodium 1873mg 78%
Potassium 880mg 25%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 14g
Protein 68g 136%
Vitamin A 65%
Vitamin C 44%
Calcium 11%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER LANGUAGES: deGerman

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