Vitello Tonnato is a typical Piedmont dish that can be served both as a starter or as a main course. It is extremely popular because it is so delicious!
for 8 people
- 1.5 kg di of prime cut veal
- 4 salted anchovy fillets
- 4 cloves of garlic
- 80 grams of butter
- 300 grams of tuna in oil
- 1 heaping tablespoon of salted capers
- 4 ladles of reduced broth
Lard the veal with the washed and deboned anchovy fillets and finely chopped garlic. Melt 40 grams of butter in a casserole and brown the meat on both sides. Add the broth and cook covered for 2 hours on a low heat until the broth has almost completely evaporated. Add the tuna, previously strained to remove the oil, and simmer over low heat for another 5 minutes. Remove the meat from the casserole and keep warm. Pour the sauce into a blender and add the remaining 400 grams of butter and the well washed capers and process until creamy and well blended. Slice the veal and cover with the sauce.
This dish is perfect for pairing with il Botolo Barbera d’Asti Superiore.
In 1999, the Morozzo Capon was declared the first Slow Food Presidium, which means deserving special protection as it embodies the identity and tradition of the Morozzo area.