Warm Veal Tonnato is a variation of a classic Italian dish made with veal and tuna sauce. In this version, the veal is cooked in the oven with a marinade of dry white wine, carrot, celery and spices, making it even more succulent and flavorful. The tuna sauce, prepared with tuna in oil, salted anchovies, lemon and gherkins in vinegar, gives the dish a fresh and delicate taste. Perfect to serve as an appetizer or main course during a special lunch or dinner.
Heat the butter and oil in a saucepan and brown the veal top round in it
Season with salt and pepper and after 5 minutes pour in the wine
Let it evaporate so it will be more tender
Add the carrot and celery stalk whole and a glass of water
Cover and continue cooking over low heat for an hour and a half
Turn the meat from time to time
Meanwhile, chop the tuna, the desalted and deboned anchovies, and some gherkins, then dilute everything with the lemon juice
Remove the meat, carrot and celery from the pot
Pour in the tuna sauce and mix it with the cooking juices
Cut the meat into not-too-thick slices and cover with the warm sauce
Matching wines: Oltrepò Pavese Barbera DOC Sangiovese Di Romagna DOC Regaleali Rosato VdT Di Sicilia
Oven
Pan
Italia
| Energy (kcal) | 114.07 |
| Carbohydrates (g) | 0.22 |
| of which Sugars (g) | 0.2 |
| Fat (g) | 4.23 |
| of which Saturates (g) | 2.04 |
| Protein (g) | 15.84 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.1 |
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