This elegant twist on the classic Italian antipasto combines tender, slow-poached veal with a rich, creamy tuna sauce served over pasta. The dish features a velvety sauce made from canned tuna, anchovies, capers, and egg yolks, providing a briny, savory contrast to the mild, delicate flavor of the veal. Poaching the meat in wine and aromatics ensures it remains juicy and flavorful. Served over pasta, this meal transforms a traditional cold appetizer into a hearty, satisfying main course. The combination of textures—creamy sauce, tender meat, and al dente pasta—creates a memorable dining experience.
Vitello Tonnato On Pasta
Description
This elegant twist on the classic Italian antipasto combines tender, slow-poached veal with a rich, creamy tuna sauce served over pasta. The dish features a velvety sauce made from canned tuna, anchovies, capers, and egg yolks, providing a briny, savory contrast to the mild, delicate flavor of the veal. Poaching the meat in wine and aromatics ensures it remains juicy and flavorful. Served over pasta, this meal transforms a traditional cold appetizer into a hearty, satisfying main course. The combination of textures—creamy sauce, tender meat, and al dente pasta—creates a memorable dining experience.Ingredients
Directions
-
Combine onion, garlic, and 1 tablespoon of olive oil in a large pot or Dutch oven.
-
Place over medium heat and cook, stirring occasionally, for about 5 minutes until the onions are softened.
-
Add the veal roast, 6 anchovy fillets, white wine, water or broth, thyme leaves, bay leaves, and white pepper.
-
Bring to a simmer, then cover, reduce heat to low, and cook for 45 to 50 minutes, or until the veal reaches an internal temperature of 135°F.
-
Remove the pot from the heat and let the veal cool in the liquid to room temperature.
-
Meanwhile, cook the pasta according to package directions until al dente.
-
Drain the pasta, toss with 1 tablespoon of olive oil to prevent sticking, and set aside to cool.
-
Remove the veal from the cooking liquid and set aside on a cutting board.
-
Boil the remaining cooking liquid (with solids) for 5 minutes, or until reduced by half.
-
Transfer the reduced liquid and solids to a bowl and let cool completely.
-
Remove the bay leaves and any large solids from the cooled liquid.
-
Transfer the cooled liquid, remaining 18 anchovy fillets, drained tuna, capers, and egg yolks to a food processor.
-
Blend until smooth and creamy.
-
With the processor running, slowly drizzle in the remaining 1/2 cup of olive oil in a steady stream to emulsify the sauce.
-
Season the sauce with salt to taste.
-
Toss the cooled pasta with the chopped parsley and half of the tuna sauce.
-
Arrange the sauced pasta on a large serving platter.
-
Slice the cooled veal very thinly and arrange the slices on top of the pasta.
-
Spoon the remaining tuna sauce in a ribbon over the veal slices.
-
Decorate with criss-crosses of anchovy fillets and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1463.6kcal
- % Daily Value *
- Total Fat 73.7g114%
- Saturated Fat 15.5g78%
- Cholesterol 313.2mg105%
- Sodium 292.8mg13%
- Total Carbohydrate 55.6g19%
- Dietary Fiber 14.6g59%
- Sugars 0.7g
- Protein 131.9g264%
* 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
For best texture, ensure the veal is completely cooled before slicing. You can refrigerate the poached veal for up to 24 hours to make slicing easier.
The tuna sauce can be made a day in advance. Cover tightly and refrigerate. Bring to room temperature or let sit out for 20 minutes before serving for the best emulsion consistency.
If the sauce is too thick, you can thin it with a teaspoon of the reserved poaching liquid or a little warm water.
Traditional vitello tonnato is served cold. If serving warm, gently heat the sauce but do not boil, as the egg yolks may curdle.
For a milder flavor, rinse the anchovy fillets under cold water before adding them to the sauce.
