RECIPE – Vitello Tonnato “My Style”

Vitello Tonnato “My Style”

Spring has sprung here in Sydney Down Under. One can feel the warmer temperatures during the day and enjoying a walk through a blooming garden or park.

I haven chosen this Italian classic “Vitello Tonnato” in order to open this year’s Spring season. Normally served cold – my style “Vitello tonnato” is served lukewarm bringing out another layer of  flavour, taste and aroma.

“Vitello tonnato” is a Piedmontese, Italy (that’s were the famous and aromatic white truffles are from) dish made out sliced cold (simmered / braised) veal covered with a tuna-mayonnaise sauce. Mainly served during summer time.

Hence my version is a little bit more colourful and has more texture by  integrating some classic Spring ingredients like Asparagus, Red Reddish and ripe Cherry Tomatoes. I use a more tender cut (veal escalope) and during marinating in the milk for 4 hours it will tenderises the meat even more. Once cooked (simmered and cuddled) it melts like butter in your mouth. This is a definite MUST try / MUST have.

This is not just a salad – This is a salad with everything  you can wish for!

Follow my recipe below (step-by-step

RECIPE:

Makes: 4 Port | Preparation time: 30 min. | Marinating time: 4 hrs | Cooking time 10 min.     ………..

 

INGREDIENTS

QUANTITY        UNIT         PRODUCE

700                   GR            Veal escalope (schnitzel) thinly sliced and trimmed

700                   ML            Milk

5                       GR            Oregano leaves dry

SAUCE/DRESSING

20                     GR            Onions white peeled

1                       CAN          Tuna in spring water (small can)

4                       PC            Anchovy fillets

5                       ML            Lemon juice fresh

250                   ML            Mayonnaise (Thommy)

20                     ML            Olive oil extra virgin

As needed                         Sea salt flakes

As needed                         Pepper white ground

12                     PC            Asparagus green

20                     ML            Olive oil Extra Virgin

20                     ML            Orange juice fresh

As needed                         Sea salt flakes

As needed                         Black pepper mill

70                     GR            Beans green, cleaned and blanched

50                     GR            Cucumber fresh cut into small cubes

20                     GR            Parsley flat, Basil, Lemon thyme fresh finely chopped

20                     GR            Olives black cut into strips

12                     PC            Tomatoes cherry (mixed colours) cut into ¼

10                     GR            Pine nuts toasted

1                       PC            Egg boiled (hard) sliced

12                     PC            Capers fried

20                     GR            Red radish finely sliced

180                   GR            Baby Mesclun lettuce mix (washed)

60                     GR            Sheep’s curd

Pre-Preparation

-Marinate veal escalope (trimmed) in milk (submerge), add oregano leaves dry, mix and set aside (refrigerator) for 4 hours

-Add onions (chopped), well drained off tuna in spring water, Anchovy fillets (with its oil), Lemon juice, Mayonnaise and olive oil extra virgin into blender and mix / blend till smooth. Taste and season with sea salt flakes and pepper white ground. Set aside in refrigerator

-Cut the ends off the Asparagus (2cm), marinate in olive oil extra virgin, Orange juice, sea salt flakes and black pepper mill. Marinate for 30 minutes. Then place Asparagus with marinade in pan (hot) and simmer / sautéing till tender (Asparagus still needs to have a bite), keep aside

-Take out veal escalope from milk marinade, season with sea salt flakes and black pepper mill on both sides, slightly sautéing (cuddle) in hot pan (not too hot) adding milk-oregano marinade (no colour) till medium. Set aside.

-Plate, arrange lukewarm Asparagus in a triangle onto the plate, in the middle add a handful of Mesclun lettuce mix, add cucumber cubed, cherry tomato ¼, 2-3 pieces of green beans (blanched), some black olive strips, boiled egg slices, cover (meat) with thinly sliced cuddled veal escalope, cover / drizzle with tuna mayo sauce, finish with toasted pine nuts, fried capers (crispy), thinly sliced red reddish and topped with a teaspoon of Sheep’s curd topped with chopped herbs

 

Remarks / Comments:

-A perfect Spring salad with full flavours and an array of textures. Goes well with a glass of Beaujolais nouveau

Bon Appetite

Chef and Guide Dog User – Martin