[ad_1]
Vitello tonnato is a cold Italian dish made with thinly sliced veal and tuna sauce. The sauce is made by blending tuna, capers, vinegar, lemon juice, mayonnaise, and chicken stock. The veal can be prepared through braising, broiling, or roasting. The dish is served cold and garnished with lemon, boiled egg, or parsley.
Vitello tonnato is an Italian dish consisting of cold, sliced veal and tuna sauce slathered on top. The dish is served cold and is popular as a summer dish or appetizer. The preparation and presentation may vary, but the general elements are the same: thinly sliced veal and tuna sauce, often garnished with lemon or boiled egg, all served cold. Vitello tonnato can take a long time to prepare, and the dish is often chilled for several days before serving, so the flavors have ample time to ripen and bolder.
You need a blender to make the veal with tuna sauce. Combine the tuna, capers, white wine vinegar and lemon juice, in the blender and blend the mixture for a few minutes until a smooth consistency appears. After the mixture is thoroughly mixed, add the mayonnaise and some chicken stock and continue stirring. Once the mixture is thoroughly blended, pour it into a container, cover it, and refrigerate it. Refrigeration should occur for up to 24 hours, although the mix can be used after two hours of refrigeration. The longer the veal tuna sauce cools, the more flavorful it will be.
The veal that will be used in the vitello tonnato recipe can be prepared in different ways. It can be broiled, roasted, or even broiled, but braising is the most common preparation method. This involves pairing the veal with onions and other vegetables in chicken broth, wine and seasoning. All of this will sit in a saucepan, which will be placed in an oven for an hour or until the veal is tender and cooked through. Like other meats, veal can be cooked to taste, with a rare piece requiring less cooking time than a well-done piece.
The veal is then set aside overnight or for several hours. To serve, the sauce is poured onto a plate and thinly sliced cold veal is placed on top. Then, more of the vitello tonnato sauce is poured over the veal slices. The slices are usually completely covered in the sauce. Outlines are then added. Common garnishes include parsley, capers, lemon wedges, or boiled eggs. This dish can be served as a main course, but is more commonly a first or second course.
[ad_2]