Vitello Tonnato (Video recipe)
Now that we cannot travel, we have to “travel” with the senses, especially with taste and smell. For this, today we present a video recipe with an Italian aroma: vitello tonatto, a typical dish from the Piedmont region, although it is also very popular in Argentina. As the name suggests, the base of the recipe is beef and tuna (although in this case Agustín, from Elbullirdeagus, uses northern tuna) but also has anchovies, capers, hard-boiled eggs…
So that you can savor your own vitello tonnato at home, you can see the delicious recipe of Agustín, first in video format, and below, in writing. Let’s get to work and enjoy!
- Topside beef - 1 kg
- Onion - 1
- Carrot - 2 small or 1 large
- Garlic - two cloves
- Dry white wine - 400 ml
- White Tuna - 125 g
- Cantabrian anchovy - 3 large or 4 small fillets
- Eggs - 2
- Capers - 50
- Lemon - 1
- Olive oil
- Red vinegar
- Black pepper
- Put the meat with the wine in a tupper and leave it to marinate overnight (this step is convenient, but not essential).
- Combine marinated meat, coarsely chopped onion and carrot, crushed garlic cloves and a pinch of salt and pepper in a saucepan. Bring it to a boil and lower the heat to low.
- Leave to cook covered for about an hour, until the meat is tender, (this process can also be done in the pressure cooker if you are in a hurry, cooking about 15 minutes). Let it cold down.
- Cook the eggs 10 minutes. Cool them with cold water, peel and reserve
- Take out the meat and wrap it in aluminum foil. If it has been done in the pressure cooker, reduce the cooking liquid slightly over high heat until there is approximately a quarter of a liter left. Let it cold down.
- Strain the broth from the meat and discard the vegetables. Mix in a whisk glass with the yolks of the eggs, the bonito or the drained tuna, the crushed anchovies with a fork, a couple of tablespoons of oil, one of vinegar, the lemon juice and a pinch of sugar. Add the juice that may have released the meat on the aluminum foil. Crush thoroughly until there is a homogeneous mixture. If it is very thick, add a little water. If it is too liquid, a little oil while we continue beating. If you want a very fine sauce, you can go through a strainer, but it is not strictly necessary. Check the salt.
- Cut the meat as finely as possible and spread the slices on a platter. Cover with the sauce and decorate with capers.
A delicious dish. Thank you, Agustín!
If you like the recipe, you can make it at home with:
Albacore tuna pieces in olive oil 350 g jar
Albacore tuna pieces, carefully selected by Conservas Serrats, covered with olive oil in a glass jar..Buy
Cantabrian anchovies in olive oil 125 g can
Cantabrian anchovy fillets, carefully selected by Conservas Serrats cannery, covered with olive oil.Buy