Vitello Tonnato, or "Vitel Tonné" as it is called in Piedmont, is a celebrated Italian dish that embodies the region's culinary creativity and love for good food. This surprising combination of flavors, featuring slow-cooked veal paired with a creamy tuna sauce, has a rich history and remains a favorite, especially during the warmer months.
Origins: From Milan to Piedmont
Although believed to be hailing from Turin, this famous Italian dish originates in Milan. The recipe for veal in tuna sauce was first written in a Milanese cooking book dating back to 1829. In this book, Felice Luraschi talked about “veal used as tuna” as a rump of veal that is salted for a couple of days, then cooked with the addition of a little stock and left to rest in oil for at least four days.
Anchovy sauce was then added in 1853, and within a few years it was substituted with tuna, which was easier to preserve. The dish's roots trace back to the 19th century, with early versions utilizing anchovies, capers, and egg yolks for the sauce. Today, the recipe has become famous in noble homes and popular trattorias.
The Essence of Vitello Tonnato: Ingredients and Preparation
The secret to Vitello Tonnato lies in the simplicity and quality of its ingredients, carefully selected and patiently prepared:
- Veal: The veal, traditionally silverside, is cooked slowly in a broth flavored with vegetables (such as carrots, celery, and onions) and white wine. Once cooked, the veal is cooled completely before being thinly sliced, either with a knife or a slicing machine.
- Tuna Sauce: The creamy and flavorful tuna sauce is made with tuna in oil, anchovies, capers, hard-boiled egg yolks, and extra virgin olive oil. Often, a touch of mayonnaise is added to enrich the sauce and enhance its creaminess. In the villages of the hilly Monferrato region, mayonnaise was used as a crafty way of making tough and strong-tasting fish and meat more creamy.
- Garnish: The dish is typically garnished with capers and sometimes slices of lemon, adding a burst of flavor and visual appeal.
A Piedmontese Tradition
Vitello Tonnato Piedmontese style is a very popular starter for big occasions throughout the Monferrato hill region surrounding Alessandria. It is a feature of any local Delicatessen displayed in all its glory on a silver platter. Its yellow hue catches the eye. In a nutshell, it consists of thin succulent slices of veal covered by a mountain of mayonnaise and tuna sauce, tastefully decorated with anchovies, capers and slices of lemon.
Leggi anche: Taglio Pregiato: Guancia di Vitello
Serving and Enjoying Vitello Tonnato
Vitello Tonnato is a cold dish, making it a perfect choice for summer meals, festive occasions, and Sunday family lunches. It is often prepared in advance, allowing hosts to enjoy the company of their guests without stress.
To serve, thin slices of veal are arranged on a platter, often in layers or decorative patterns. The tuna sauce is then generously spooned over the veal, creating a creamy and flavorful coating. The dish is garnished with capers, adding a touch of briny flavor and visual appeal. Some variations include additional garnishes like parsley or lemon wedges. You can make more layers or more pupazzi.
Wine Pairing Suggestions
Vitello Tonnato pairs beautifully with Piedmontese white wines, such as Roero Arneis, or a delicate rosé. These wines complement the dish's flavors without overpowering them.
Variations and Family Secrets
Every family has its own secret variation of Vitello Tonnato, making each version unique and special. Some variations include adding a touch of lemon juice or zest to the sauce, while others may incorporate different herbs or spices. Feel free to ask the restaurant owner if the recipe is “grandma’s”!
In days gone by, however, vitello tonnato used to be prepared without mayonnaise in the following manner. Both veal and fassone (a beef variety found only in Piedmont) were braised in white wine along with the various vegetables and the resulting gravy was thickened up with finely-chopped tuna. This dish was served by slicing the veal rather thickly and spooning the lukewarm tuna gravy over it.
Leggi anche: Lingua di vitello: ricette tradizionali
Vitello Tonnato on Lake Maggiore: An Unforgettable Experience
Enjoying Vitello Tonnato in one of the typical restaurants in the Lake Maggiore area is an experience not to be missed. It is a way to immerse yourself in the local culture and discover how Piedmontese tradition blends with the beauty of the area.
Imagine: a table set outdoors, the scent of the lake, a glass of chilled Roero Arneis, and in front of you, a portion of Vitello Tonnato prepared to perfection.
Leggi anche: Salsiccia di vitello: preparazione