Recipe: how to make a real Vitello Tonnato like in Italy?

After its saffron risotto, its real Italian tiramisu or its spaghetti al pomodoro, the Emporio Armani Caffè unveils its last secret recipe in full containment: that of Vitello Tonnato, a typical dish from Piedmont.
Reading time 2 minutes

Ingredients for 2 people:

400 g veal tenderloin
Vegetable broth
Extra virgin olive oil
Salt and pepper
50 g carrots
50 g celery
50 g onions


For the mayonnaise

105 g extra virgin olive oil
8 gr of red Barolo vinegar
A pinch of salt
1 tablespoon lemon juice
2 egg yolks


For the tuna sauce

Olive oil mayonnaise
150 g natural tuna
25 g desalted capers



Cook the veal and vegetables (carrot, celery and onion) cut into small cubes with a little olive oil in a saucepan. Add salt and pepper.

Cover with broth.

Cook lightly until the meat reaches 60 ° C at the heart. If you do not have a thermometer, cook over moderate heat for about 25 minutes from the boiling point of the broth. Then let it sit.

For the mayonnaise, mix the extra virgin olive oil, lemon juice, salt and vinegar. Refrigerate for 1 hour. Then add the egg yolks and mix at maximum power.

Crush the tuna. Finely chop the capers. Mix with mayonnaise

Cut the meat into very thin slices, carpaccio style.

Dress by layering a slice of veal and a layer of tuna sauce. Drizzle with olive oil.

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