Thursday, October 18, 2007

Easy Italian Recipes - Veal Tonne’ - Vitel Tonne’ Version 1

Some would think that Veal Tonne’ has French influences yet this is truly Italian. There is significant discussion regarding the regional origin. There are many who defend this recipe as Milanese, others sustain, with equal vigor, that Vitel Tonne’ is Piemontese, more specifically from the Langhe. I have even heard rumblings from the regions of Southern Italy about the paternity of this dish. Interestingly there are two versions. The one described here is the one that I found in most Milanese homes. The second recipe is the one I have found most often in restaurants. To you the decision of where this recipe found life.

The Italian homemaker would make her own Mayonnaise base. I have linked to the recipe to make mayonnaise however I have indicated the volume of finished mayonnaise in this recipe. Additionally the way the meat is cooked is different in the two recipes. This version uses boiled veal. The veal sirloin (some use tenderloin) is boiled with herbs and then the broth is strained and used for some risotto at a later date. This is a fast recipe because the meat is usually prepared over the weekend and kept in the refrigerator until used. The sauce must be prepared the same day.


For the Veal
1.5 lbs (600 g) Veal Sirloin
1 quart (1 l.) salted water
1 Carrot
1 Stalk of Celery
1 Onion
1 Clove
¼ Lemon
1 cup White Wine

For the Sauce
2 cups Mayonnaise
¼ cup wine
8 oz Tuna (under oil)
2 Anchovies under salt (remove lisks and rinse away salt)
1 tbsp Capers in vinegar (drained)

Preparation: Prepare the meat when you have more time. I like to do these preparation jobs over the weekend. Keep the cooked Veal (not sliced) in the refrigerator. Before using let the Veal come to room temperature.

For the Veal

In a heavy pot place all of the ingredients and bring to a boil. Turn the heat down to low. Cover the pot and simmer for 1.5 hours. Once completed the time. Turn the heat off and let the meat cool in the broth. Do not remove until both the meat and the broth are at room temperature. Remove the meat and cut into ½ inch thick slices or refrigerate. Strain the broth. Pour the broth into a glass container and refrigerate for use later in the week.

For the Sauce

Stir the wine into the Mayonnaise. Chop the Tuna into small shreds. Add the Anchovies, and Capers. Stir in the Mayonnaise mixture very gently.


Cut the Veal into ¼ inch thick slices. On a serving platter lay the meat slices evenly and slightly overlapping. Completely cover with the sauce. Cover with aluminum foil and refrigerate until servings. This dish is served slightly cooler than room temperature.

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