Recipes

Vitello Tonnato: Veal with Lemon-Tuna Sauce

Vitello tonnato is an irresistible typical dish of Piedmontese cuisine. Even if the combination of meat and fish can surprise, it is an authentic...

Ingredients

Serves: 4

32 thin slices of roast veal
2 large eggs
3 and a half tablespoons Vignoli IGP Sicily Extra Virgin Olive Oil – Delicate + a little
2 spoons of Balsamic Vinegar of Modena IGP Vignoli - Density 1.19
1 and a half tablespoons of Lemon Infused Extra Virgin Olive Oil
1 cup drained tuna fillets in oil cut into small pieces
3 anchovy fillets in oil, drained and dried with kitchen paper
2 caper fruits
1 teaspoon of sweet mustard caper fruits
8 stems of fresh chives
Salt to taste
Freshly ground black pepper to taste
Mixed green salad for serving (optional)

32 thin slices of roast veal
2 large eggs
3 and a half tablespoons Vignoli IGP Sicily Extra Virgin Olive Oil – Delicate + a little
2 spoons of Balsamic Vinegar of Modena IGP Vignoli - Density 1.19
1 and a half tablespoons of lemon infused extra virgin olive oil
140 grams drained tuna fillets in oil
3 anchovy fillets in oil, drained and dried with kitchen paper
2 caper fruits
1 teaspoon of sweet mustard
8 stems of fresh chives
Salt to taste
Freshly ground black pepper to taste
Mixed salad for serving (optional)

Boil the eggs for 7 minutes and cool them then remove the shells
Blend Vignoli Extra Virgin Olive Oil, Vignoli Balsamic Vinegar, and Vignoli Extra Virgin Olive Oil Infused with Lemon in a hand blender glass.
Cut egg in pieces, add tuna fillets, anchovies, capers, mustard, chives, salt, and pepper to the mixture and blend until it becomes a soft sauce.
Arrange a salad on plates, add the roast beef and sauce, and finish it off with a drizzle of Vignoli Extra Virgin Olive Oil.

Boil the eggs for 7 minutes and cool them then remove the shells
Blend Vignoli Extra Virgin Olive Oil, Vignoli Balsamic Vinegar, and Vignoli Extra Virgin Olive Oil Infused with Lemon in a hand blender glass
Chop egg to pieces, then tuna fillets, anchovies, capers, mustard, chives, salt, and pepper to the mixture and blend until it becomes a soft sauce
Arrange a salad on plates, add the roast beef and sauce, and finish it off with a drizzle of Vignoli Extra Virgin Olive Oil