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.
VITELLO TONNATO
Provided by Amanda Hesser
Categories dinner, project, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a pot just large enough to fit veal, put wine, celery, onion, carrot, leek, marjoram, thyme and garlic. Add 3 inches of water, and bring to a boil. Add veal, and bring back to a boil. Immediately turn off heat, cover pot and let veal cool in its liquid 2 to 3 hours. When completely cool, thinly slice veal. Slices should be about 1/16 to 1/8 inch thick.
- While veal cools, make sauce: In a large bowl, whisk together egg yolks and 1/4 teaspoon salt until pale yellow and the consistency of cream. Beginning a drop at a time, add 1 1/4 cups oil, whisking continually. As mixture thickens, you can add oil more quickly. When it gets quite thick, whisk in 1 tablespoon lemon juice. Continue adding oil until all of it has been absorbed and mayonnaise is quite thick and shiny. Whisk in another tablespoon of lemon juice.
- Drain tuna, and put it in a food processor with anchovies, remaining cup olive oil, remaining lemon juice and capers. Process until you get a creamy, uniformly blended sauce. Scrape sauce into bowl with mayonnaise and fold to combine. Taste. It should be quite tangy and highly seasoned. Refrigerate until needed.
- To assemble dish: remove 3/4 cup sauce, and reserve to serve alongside veal. Smear bottom of a large serving platter with some of the remaining tuna sauce. Place a layer of veal slices on top, meeting edge to edge without overlapping. Cover with sauce, then make another layer of meat and sauce. Repeat until all the meat is used. Leave yourself enough sauce to blanket top layer.
- Cover with plastic wrap, and refrigerate for at least 24 hours. Bring to room temperature before serving. Garnish with some or all suggested ingredients. Serve with reserved sauce on the side.
Nutrition Facts : @context http, Calories 875, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 75 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 732 milligrams, Sugar 2 grams
TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
More about "instant pot vitello tonnato poached veal with tonnato sauce food"
VITELLO TONNATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 2 minsCategory Antipasto
VITELLO TONNATO – RECIPES FOR CLUB + RESORT CHEF
From recipes.clubandresortchef.com
VITELLO TONNATO RECIPE - VEAL WITH TUNA SAUCE AND CAPERS
From nonnabox.com
RECIPE - VITELLO TONNATO - FOOD WINE TRAVEL WITH ROBERTA MUIR
From food-wine-travel.com
TONNATO SAUCE (KETO, WHOLE30) - NOM NOM PALEO®
From nomnompaleo.com
FOOD WISHES VIDEO RECIPES: TONNATO SAUCE – NOT JUST FOR ...
From foodwishes.blogspot.com
VITELLO TONNATO - A KETO PALEO NUTRIENT DENSE TRADITIONAL ...
From thenourishedcaveman.com
THE BEST WINE PAIRINGS FOR VITELLO TONNATO | MATCHING FOOD ...
From matchingfoodandwine.com
VEAL WITH TUNA SAUCE (ITALIAN VITELLO TONNATO)
From finedininglovers.com
VITELLO TONNATO EXTREMELY SOUS-VIDE - STEFAN'S GOURMET BLOG
From stefangourmet.com
PIEMONTESE RECIPES: VITELLO TONNATO - PIEDMONT WINE TOURS ...
From italianna.com
ROSE VEAL TONNATO RECIPE - BBC FOOD
From bbc.co.uk
VITELLO TONNATO (CHILLED VEAL WITH TUNA SAUCE) RECIPE - ATKINS
From atkins.com
VITELLO TONNATO RECIPE TOP 3*** | THOMAS SIXT FOODBLOG
From thomassixt.de
RECIPE FOR VITELLO TONNATO? - FOOD52
From food52.com
VEAL IN TUNA-CAPER SAUCE (VITELLO TONNATO) RECIPE
From thespruceeats.com
VITELLO TONNATO RECIPE - SCOTT CONANT | FOOD & WINE
From foodandwine.com
VITELLO TONNATO (VEAL WITH TUNA SAUCE) - SAVEUR
From saveur.com
RECIPE: VITELLO TONNATO - ELLE DECOR
From elledecor.com
VITELLO TONNATO (VEAL WITH TUNA-CAPER SAUCE) - SAVEUR
From saveur.com
VITELLO TONNATO SOUS VIDE RECIPE - ITALIAN CLASSICS
From mintandrosemary.com
SUMMER ITALIAN VEAL ROAST PRESSURE COOKER RECIPE ⋆ HIP ...
From hippressurecooking.com
STRANGERS ON A PLATE: VITELLO TONNATO - THE NEW YORK TIMES
From nytimes.com
VITELLO TONNATO (SLICED VEAL ANTIPASTO) RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
VITELLO TONNATO - HELVETIC KITCHEN
From helvetickitchen.com
VITELLO TONNATO (VEAL IN TUNA SAUCE) | THE ART OF EATING ...
From artofeating.com
VITELLO TONNATO RECIPE | GUY GROSSI | GOURMET TRAVELLER
From gourmettraveller.com.au
VITELLO TONNATO WITH TOMATOES, OLIVES, AND BASIL OIL ...
From finecooking.com
VITELLO TONNATO — PASTA GRANNIES
From pastagrannies.com
VITELLO TONNATO RECIPE - BBC FOOD
From bbc.co.uk
VITELLO TONNATO - VEAL WITH TUNA SAUCE | ITALIAN FOOD ...
From chefbikeski.com
THE HIRSHON ITALIAN COLD VEAL WITH TUNA SAUCE - VITELLO ...
From thefooddictator.com
INSTANT POT VITELLO TONNATO POACHED VEAL WITH TONNATO ...
From recipesforweb.com
VITELLO TONNATO - VEAL WITH TUNA SAUCE - BLOGGER
From annamariavolpi.blogspot.com
VITELLO TONNATO (VEAL WITH A TUNA SAUCE) - ITALY MAGAZINE
From italymagazine.com
VITELLO TONNATO RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
VITELLO TONNATO - ANDREW ZIMMERN – EXPERIENCING FOOD ...
From andrewzimmern.com
VITELLO TONNATO | ALL THINGS SICILIAN AND MORE
From allthingssicilianandmore.com
VITELLO TONNATO RECIPE (PIEDMONTESE STYLE) - TENUTA CARRETTA
From tenutacarretta.it
INSTANT POT VITELLO TONNATO POACHED VEAL WITH TONNATO ...
From wikifoodhub.com
VITELLO TONNATO (VEAL WITH TUNA SAUCE) - ANOVA CULINARY
From recipes.anovaculinary.com
CLASSIC VITELLO TONNATO RECIPE - LA ... - LA CUCINA ITALIANA
From lacucinaitaliana.com
VITELLO TONNATO - ITALIAN MENU MASTER
From italianmenumaster.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love