Vitello tonnato is a Piedmontese[citation needed] dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature,[1] generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner".[2] It is also very popular, by inheritance, in Argentina, Uruguay[3] and Paraguay, where it is known by its original name in Piedmontesevitel tonnè (spelled vitel toné or thoné in Argentina) and considered a traditional Christmas dish.[4][5]
Vitello tonnatoA close-up view of vitello tonnato
It is prepared at least a day or more in advance by braising or simmering a piece of veal from the back leg called Eye Round, which is then cut into thin, individual servings. For the sauce, originally fresh white tuna (in most restaurants canned tuna is used today to reduce cost and preparation time) is simmered until fully cooked in white wine, cider vinegar, white onion and garlic, and then puréed with a mix of olive and vegetable oil and egg yolks in an electric blender or food processor to form a thick mayonnaise. For the mayonnaise a variety of seasonings can be used, including anchovies, cayenne pepper, capers and lemon juice. The thick, smooth purée is then somewhat thinned with a little water and cooking liquid from the veal and a few capers are stirred in. Some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top. The rest of the sauce is then poured over the veal so that it is, generally, completely covered. The dish is allowed to refrigerate for a period up to 5 days to fully develop the flavor.[2]
^Hazan, Marcella; Knopf, Alfred A. (1992). Essentials of Classic Italian Cooking. New York. p. 382. ISBN0-394-58404-X.{{cite book}}: CS1 maint: location missing publisher (link)
^ abHazan, Marcella; Knopf, Alfred A. (1992). Essentials of Classic Italian Cooking. New York. p. 384. ISBN0-394-58404-X.{{cite book}}: CS1 maint: location missing publisher (link)
^. 2022-01-29. Archived from the original on 2022-01-29. Retrieved 2022-12-09.
^"Receta del Vitel Thoné de Argentina" (in Spanish). SaborGourmet.com. November 9, 2011. Retrieved 25 December 2012.
^"Vitel toné" (in Spanish). Clarín.com. June 16, 2005. Retrieved 25 December 2012.
Further readingedit
Wikimedia Commons has media related to Vitello tonnato.
Field, Michael; Knopf, Alfred A. (1967). Michael Field's Culinary Classics and Improvisations. New York. pp. 67–68.{{cite book}}: CS1 maint: location missing publisher (link)
March 02, 2024
vitello, tonnato, piedmontese, citation, needed, dish, cold, sliced, veal, covered, with, creamy, mayonnaise, like, sauce, that, been, flavored, with, tuna, served, chilled, room, temperature, generally, summertime, main, course, italian, meal, exceedingly, el. Vitello tonnato is a Piedmontese citation needed dish of cold sliced veal covered with a creamy mayonnaise like sauce that has been flavored with tuna It is served chilled or at room temperature 1 generally in the summertime as the main course of an Italian meal or as an exceedingly elegant antipasto for an elaborate dinner 2 It is also very popular by inheritance in Argentina Uruguay 3 and Paraguay where it is known by its original name in Piedmontese vitel tonne spelled vitel tone or thone in Argentina and considered a traditional Christmas dish 4 5 Vitello tonnatoA close up view of vitello tonnatoIt is prepared at least a day or more in advance by braising or simmering a piece of veal from the back leg called Eye Round which is then cut into thin individual servings For the sauce originally fresh white tuna in most restaurants canned tuna is used today to reduce cost and preparation time is simmered until fully cooked in white wine cider vinegar white onion and garlic and then pureed with a mix of olive and vegetable oil and egg yolks in an electric blender or food processor to form a thick mayonnaise For the mayonnaise a variety of seasonings can be used including anchovies cayenne pepper capers and lemon juice The thick smooth puree is then somewhat thinned with a little water and cooking liquid from the veal and a few capers are stirred in Some of the sauce is spread out on a serving platter and the cold slices of veal are arranged in a single layer on top The rest of the sauce is then poured over the veal so that it is generally completely covered The dish is allowed to refrigerate for a period up to 5 days to fully develop the flavor 2 See also edit nbsp Italy portal nbsp Food portalItalian cuisine Argentine cuisine List of veal dishesReferences editThis article incorporates material from the Citizendium article Vitello tonnato which is licensed under the Creative Commons Attribution ShareAlike 3 0 Unported License but not under the GFDL Hazan Marcella Knopf Alfred A 1992 Essentials of Classic Italian Cooking New York p 382 ISBN 0 394 58404 X a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link a b Hazan Marcella Knopf Alfred A 1992 Essentials of Classic Italian Cooking New York p 384 ISBN 0 394 58404 X a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link La historia del vitel tone el plato navideno que de a poco se olvida en su tierra 2022 01 29 Archived from the original on 2022 01 29 Retrieved 2022 12 09 Receta del Vitel Thone de Argentina in Spanish SaborGourmet com November 9 2011 Retrieved 25 December 2012 Vitel tone in Spanish Clarin com June 16 2005 Retrieved 25 December 2012 Further reading edit nbsp Wikimedia Commons has media related to Vitello tonnato Field Michael Knopf Alfred A 1967 Michael Field s Culinary Classics and Improvisations New York pp 67 68 a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link Retrieved from https en wikipedia org w index php title Vitello tonnato amp oldid 1202928353, wikipedia, wiki, book, books, library,
