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Vitello Tonnato

  Veal 3 1⁄2 Pound (Cut From The Leg)
  Celery stalks 8
  Olive oil 1 Tablespoon
  Carrots 3
  Anchovy fillets 10
  Sour pickle 1⁄2
  Canned tuna fish 14 Ounce (2 Cans, 7 Ounces Each)
  Dry white wine 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm)
  Egg yolks 2
  Uncooked rice 1 1⁄2 Cup (24 tbs)
  Green onions 6 , sliced
  Red onion 1 , chopped
  Green pepper 1⁄2 , chopped
  Ripe olives 12 , chopped
  Green olives 12 , chopped
  Minced parsley 1⁄4 Cup (4 tbs)
  Tarragon vinegar 1 Tablespoon (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste
  Ground thyme To Taste

Simmer veal, 4 celery stalks, 1/2 cup olive oil, 1 carrot, next 5 ingredients, and seasonings for about 3 hours.
When tender, cool in pot.
Puree ingredients except meat in an electric blender or force through a food mill.
Beat egg yolks and stir in 1/2 cup oil, a few drops at a time.
When thickened, beat in pureed mixture.
Cook, and cool rice.
Add 2 chopped carrots, 1 cup diced celery, green and red onion, green pepper, olives, parsley, remaining oil, and vinegar, salt, and pepper to taste.
Add a little puree.
Serve veal sliced very thin with the puree as a sauce and with the rice salad.
Garnish with artichokes and pimientos, if desired.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Vitello Tonnato Recipe