INSTANT POT® VITELLO TONNATO (POACHED VEAL WITH TONNATO SAUCE)
This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise, but trust me, this version is the authentic. Serve with a crisp, dry white wine.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Beef Veal
Time 3h15m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
- Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
- Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
- Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
- Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.
Nutrition Facts : Calories 406 calories, Carbohydrate 38.5 g, Cholesterol 191.5 mg, Fat 12.1 g, Fiber 5.7 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 399.1 mg, Sugar 3.6 g
VITELLO TONNATO
Provided by Food Network
Time 2h24m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
- Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
- In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
- Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
- Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.
CHICKEN WITH TONNATO SAUCE
A variation on the classic Italian Vitello Tonnato, which is thin slices of veal with a sauce made from tuna, lemon juice, mayonnaise, capers, and anchovy. The sauce is very easy to make in your food processor.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, plastic storage bag, combine 1 tablespoon lemon juice, oregano, and 2 minced garlic cloves; add chicken and marinate at least 10 minutes.
- Heat oil in a large skillet over medium high heat; season chicken with salt and pepper.
- Cook chicken until cooked through, about 5 minutes per side; let stand 5 minutes, then cut into 1/4 inch slices and set aside.
- In a food processor, combine mayonnaise, capers, anchovy, and tuna; process until smooth.
- Arrange arugula on each of 4 serving plates.
- Top with chicken slices and either spoon some tonnato sauce on top or serve on the side.
TURKEY TONNATO (TURKEY WITH TUNA SAUCE)
Rather than traditional veal (vitello tonnato), this recipe makes good use of leftover thinly sliced turkey breast. The sauce, given great body and piquancy with the addition of capers and chopped anchovy fillets, is enormously simple to make with a food processor or blender. It is visually impressive, with garnishes such as thinly sliced lemon wedges, imported Mediterranean-style black olives and tourches of finely chopped parsley, was created by Craig Claiborne and Pierre Franey of The New York Times. Serve with tomato slices or a mixed green sald on the side.
Provided by JackieOhNo
Categories Tuna
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the turkey breast across the grain into thin slices, about 1/8-inch thick.
- Put the drained tuna and capers into the container of a food processor or blender and blend.
- Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
- Spoon about a 1/4 cup of the sauce into a serving dish and smooth it over.
- Arrange a 1/4 of the turkey slices, slightly overlapping, over the sauce.
- Spoon another layer of sauce on top.
- Add another layer of turkey slices and more sauce.
- Continue making layers until all the turkey slices are used.
- Finish with a layer of sauce.
- Garnish the top symmetrically with lemon slices, black olives, and parsley.
- Serve any additional sauce on the side.
Nutrition Facts : Calories 358.5, Fat 21.7, SaturatedFat 3.4, Cholesterol 73.8, Sodium 594.2, Carbohydrate 14.3, Fiber 0.1, Sugar 3.8, Protein 26.4
VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)
There are many versions of this classic Italian dish; it has been served to me in all the regions of Italy, but I think it originated in Lombardy. It is not hard to make, and it is really refreshing on a hot summer day. It looks beautiful on a buffet table. It can be made ahead and stored in the fridge for several days. Originally from Gourmet with two decades of revisions. Cooking time includes refrigerator time.
Provided by MariaLuisa
Categories Tuna
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
- Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
- Let cool in the cooking liquid for one hour.
- Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
- Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
- For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
- With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
- For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
- Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
- Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
- If you have more veal you can add another layer; just be sure that all is covered by the sauce.
- (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
- The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
- Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.
Nutrition Facts : Calories 528.7, Fat 32, SaturatedFat 7.8, Cholesterol 153.6, Sodium 713.5, Carbohydrate 21.2, Fiber 1.4, Sugar 6.7, Protein 38.4
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