{"id":40770,"date":"2024-03-11T17:16:06","date_gmt":"2024-03-11T16:16:06","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=40770"},"modified":"2024-07-08T18:22:08","modified_gmt":"2024-07-08T16:22:08","slug":"veal-with-tuna-sauce-vitello-tonnato","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/veal-with-tuna-sauce-vitello-tonnato\/","title":{"rendered":"Veal with tuna sauce (vitello tonnato). A classic dish of Italian cuisine and my home"},"content":{"rendered":"

I just finished arranging the decorations on the veal with tuna sauce, capers, and fresh parsley leaf when I take a picture and send it to my mom.
\nThe reply is quick.
\nShe write me that I made her think of Christmas.<\/p>\n

She refers to Christmas lunch, veal with tuna sauce never missed, and many other festive moments.
\nThis recipe, which has Piedmontese origins, but there is also a Lombard version, has belonged to my family’s sentimental and gastronomic geography for as long as I can remember.
\nIn my family, we all love its taste. And its presence on the holiday table was as constant as that of relatives.
\nI am sure that, for a brief moment, my mom and I find ourselves in a remote and happy time.
\nYou know, it happens to those who share memories.<\/p>\n

A favorite recipe<\/h4>\n

At home, veal with tuna sauce has always been a household dish.
\nNonna had her own recipe, similar to that of Artusi and Ada Boni, both famous Italian gastronomes.
\nI heard more than one guest sigh with pleasure on those thin slices of veal slathered with sauce. I was so fond of them that, for once, I ate quickly to ask for more. Above all, I loved and still love the sauce, savory and smooth, that nicely contrasts with the buttery tenderness of the meat. And that each slice had its own caper. Still today, I choose those well garnished with sauce and decorated with capers.<\/p>\n

Now, the trend is to serve slices of veal with clumps of sauce. It is not for me. I like to serve it the old-fashioned way, with a generous, even layer covering the meat.<\/p>\n

Not only Grandma, Oriella, daughter of one of the house cooks who gravitated around Grandma like satellites around Jupiter, also performed exceptional veal with tuna sauce. Indeed, when Grandma began to cook little due to illness, the cooking of veal with tuna sauce was entrusted to her, who, unlike Grandma, added mayonnaise to the tuna sauce.<\/p>\n

 <\/p>\n

Before raising a puzzled eyebrow, know that many greats of Italian cuisine recommend it.
\nFor my part, I admit to liking mayonnaise in the tuna sauce as it adds roundness and makes it as smooth as an ice cream flavor.<\/p>\n

However, here, I shared my maternal grandmother’s recipe that blended vegetables by adding some hard-boiled egg yolk.<\/p>\n

\"Vitello<\/p>\n

\"Ricette<\/h4>\n

Veal with tuna sauce kitchen notes<\/strong><\/h4>\n

 <\/p>\n

The meat cooks like boiled meat in broth. This means the veal goes into the pot when the liquid is boiling. In this way, the liquid seals the meat, preserving its flavor.
\nAs with the stock pot, the meat goes into the cold water if you want a good stock. But you put it into the boiling liquid to get a better piece of meat (boiled). This is the only trick that supports a simple dish where everything cooks in the same pot.
\nOf course, you can brown the meat and add the liquid later; however, I recommend following the technique of bollito (boiled meat).<\/p>\n

Again, Artusi and Boni do not use garlic, as the same made Grandma.
\nIts incredible flavor relies on a delicate balance, and the taste of garlic risks compromising the dish. If you use it, add only one clove.<\/p>\n

Guarnaschelli, Chef Marchesi, and Ada Boni recommend adding a few spoonfuls of mayonnaise sauce to the ingredients of the tuna sauce. Nonna used to blend tuna and vegetables with a few hard-boiled egg yolks.
\nBring veal with tuna sauce to the table without looking at the season. Everyone will love it in winter, spring, summer, and fall.<\/p>\n

Buona cucina, Monica<\/p>\n

Sides<\/strong><\/h5>\n

Choose a\u00a0recipe from the Side dishes section<\/a><\/strong>\u00a0to serve with Vitello tonnato!<\/p>\n

Keep in Touch<\/b><\/h5>\n