Vitello tonnato recipe | Guy Grossi
Australian Gourmet Traveller recipe for vitello tonnato by Guy Grossi.
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Cooking tools:
- Blender
- Dutch oven
- Stove
- Saucepan
- Pot
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Serving platter
- Plastic wrap
- Refrigerator
- Measuring cup
- Spoon
- Tongs
Ingredients
- To serve: thinly shaved Parmigiano-Reggiano and trimmed rocket leaves
- To serve: 2 lemons, segmented
- Poached veal
- 1½ tbsp olive oil
- 2 (1.2kg) veal girello (see note)
- 1 onion, chopped
- 2 celery stalks, thinly sliced
- 1 carrot, thinly sliced
- 2 anchovy fillets
- 3 each cloves and juniper berries
- 750 ml dry white wine
- 250 ml (1 cup) white wine vinegar
- 2 fresh bay leaves
- Tuna sauce
- 5 eggs, at room temperature
- 500 gm canned tuna
- 1 tbsp salted baby capers, rinsed, plus extra to serve
- Juice of 1 lemon
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
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