Ira Levin, Rosemary’s Baby
She made Guy chicken Marengo and vitello tonnato, baked a mocha layer cake and a jarful of butter cookies.
Vitello Tonnato
Vitello Tonnato is a classic Italian dish made with slow-cooked veal and a flavorful tuna sauce. To make this dish, veal is baked in a mixture of water, onion, garlic, bay leaf, thyme, salt, and pepper until tender and juicy. The sauce is made by blending canned tuna, mayonnaise, heavy cream, lemon juice, capers, hard-boiled eggs, and anchovy fillets in a food processor until smooth. The sauce is then spooned over the sliced veal, giving it a tangy and creamy flavor. Vitello Tonnato is typically served chilled as a first course or as a main dish, and is a delicious and easy-to-make meal that is perfect for a special occasion.
Ingredients
- 2 lbs veal roast
- 2 cups water
- 1 onion chopped
- 2 cloves garlic minced
- 1 bay leaf
- 2 sprigs of thyme
- Salt and pepper to taste
- 1 can 6 oz tuna in oil, drained
- 1/2 cup mayonnaise
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 2 tablespoons capers drained
- 2 hard-boiled eggs
- 2 anchovy fillets
- Parsley for garnish
Instructions
- Preheat oven to 325°F.
- In a large baking dish, combine the veal roast, water, onion, garlic, bay leaf, thyme, salt, and pepper.
- Cover the dish with foil and bake in the oven until the veal is cooked through and tender, about 1 1/2 to 2 hours.
- Remove the veal from the oven and allow it to cool to room temperature.
- In a food processor, combine the tuna, mayonnaise, heavy cream, lemon juice, capers, hard-boiled eggs, and anchovy fillets. Process until smooth.
- Slice the veal into thin slices and arrange on a platter.
- Spoon the sauce over the veal slices and sprinkle with parsley for garnish.