LITLUNCHES

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Vitello Tonnato

Vitello Tonnato

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

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.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Snack
Cuisine Italian
Servings 4

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.