Sunday, August 22, 2010

Appetizer - Vitello Tonnato

This is a lovely appetizer but would also make a great summery luncheon. It's basically Emeril's recipe with a few adjustments.

1 2-2/12 pound veal roast from the leg or loin, boned and tied (or use pork or turkey)
1 cup chicken stock
1 cup white wine
1 cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 large sprig fresh rosemary
2 bay leaves
1 t black peppercorns

2 6 oz cans oil-packed solid white tuna, drained
8 anchovies, drained and chopped
2 t capers, rinsed, plus extra for garnish
2 T white wine vinegar
1 T fresh lemon juice or more
(1 T mustard, if desired)
1 t lemon zest
1/2 cup mayonnaise - I buy fresh at Whole Foods
Coarse grained salt
Fresh pepper
Lemon slices

In a soup pot, combine veal through peppercorns. Add water to cover meat and bring to a simmer, cooking until thermometer registers 145-150 F, about 50-60 minutes. Place meat on platter and cool; strain and reserve a cup of cooking broth. Wrap meat tight and refrigerate until well chilled - up to 24 hours. (Great to make ahead).

For sauce, combine tuna through lemon zest in a blender or processor until very smooth. This takes a while. Add mayo and blend. Add 1 T of reserved broth; add more if desired for right consistency to coat meat slices. When making the sauce, add 1/2 the capers, anchovies, and lemon juice and then add small amounts at a time to adjust to taste. Refrig. sauce in tightly sealed container overnight to allow flavors to blend.

To serve, slice meat in thin slices and dip each in sauce, then arrange on platter overlapping only slightly (or spoon sauce over). Sprinkle with salt and pepper. Garnish with lemon slices and capers and parsley and more anchovies if desired.

This is meant to serve 6 as an appetizer but I found that it would serve at least 10.
(The whole thing could be prepared the night before to allow sauce to soak into meat). Serve at room temperature so remove from fridge several hours beforehand.


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