This modern twist on the classic Italian cold appetizer transforms Vitello Tonnato into a hearty, satisfying main course. Tender slices of poached veal are paired with al dente pasta and coated in a rich, emulsified sauce made from tuna, anchovies, capers, and egg yolks. The result is a luxurious dish with a perfect balance of savory depth, bright acidity, and creamy texture. Its an excellent choice for a special weeknight dinner or a festive gathering where you want to impress guests with elegant flavors using approachable ingredients. The combination of delicate veal and robust tuna sauce creates a memorable dining experience that feels both comforting and sophisticated.
Vitello Tonnato On Pasta
Description
This modern twist on the classic Italian cold appetizer transforms Vitello Tonnato into a hearty, satisfying main course. Tender slices of poached veal are paired with al dente pasta and coated in a rich, emulsified sauce made from tuna, anchovies, capers, and egg yolks. The result is a luxurious dish with a perfect balance of savory depth, bright acidity, and creamy texture. Its an excellent choice for a special weeknight dinner or a festive gathering where you want to impress guests with elegant flavors using approachable ingredients. The combination of delicate veal and robust tuna sauce creates a memorable dining experience that feels both comforting and sophisticated.Ingredients
Directions
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Place the veal roast in a large pot and cover with water or chicken broth. Add the chopped onion, bay leaves, thyme leaves, and salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 60-90 minutes until the veal is tender.
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Remove the veal from the broth and let it cool slightly. Reserve 1 cup of the cooking liquid. Once cool enough to handle, slice the veal into thin strips or medallions.
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While the veal cooks, bring a large pot of salted water to a boil. Add the dry pasta (penne or small shells) and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
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To make the sauce, place the canned tuna, anchovy fillets, egg yolks, minced garlic, ground white pepper, capers, and reserved veal broth into a blender or food processor.
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Blend on high speed until smooth. With the motor running, slowly drizzle in the olive oil to create a creamy emulsion. Stir in the finely chopped parsley. Season with additional salt if needed.
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In a large serving bowl, combine the drained pasta with the tuna sauce. Toss gently, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
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Arrange the sliced veal on top of the pasta or fold it gently into the mixture. Serve immediately while warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1229.6kcal
- % Daily Value *
- Total Fat 69.0g107%
- Saturated Fat 14.8g74%
- Cholesterol 313.2mg105%
- Sodium 283.5mg12%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.3g2%
- Sugars 0.4g
- Protein 125.1g251%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The traditional Vitello Tonnato is served cold, but this variation serves the pasta warm for a more comforting main course dish.
If you prefer a milder flavor, rinse the anchovy fillets briefly under water before blending to reduce saltiness.
Leftover veal can be stored in an airtight container in the refrigerator for up to 3 days. The sauce should be consumed within 2 days.
For a richer sauce, you can substitute some of the olive oil with rendered veal fat or butter, though traditional recipes rely on the oil and egg yolk emulsion.
