Veal Tongue Tonnato
The Ultimate Surf & Turf By Andrew Zimmern Here’s a recipe from my demo at the 2014 Pebble Beach Food & Wine Festival. Vitello Tonnato, or cold, sliced veal, is
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Food processor
- Stockpot
- Stove
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
- Plate
- Colander
Ingredients
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 celery ribs, chopped
- 3 garlic cloves
- 6 parsley sprigs
- 1 bay leaf
- 2 cups dry white wine
- Kosher salt
- Freshly ground pepper
- One 2-pound calf tongue
- One 4-ounce jar Italian oil-packed tuna, drained
- 3 anchovy fillets, chopped
- 1 1/2 tablespoons capers, drained and rinsed
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup mayonnaise
- Chopped kalamata olives, for garnish
- Chopped parsley, for garnish
- Lemon wedges, for serving
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