Top Rated Vitello Tonnato Recipes

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www.epicurean.com
Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1-1/2 hours. Cool veal completely. Meanwhile, puree tuna, capers, pickles and anchovies ...
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Scott Conant
In Scott Conant's version of vitello tonnato, succulent chilled veal is smothered in a tangy, creamy sauce made with canned tuna, egg yolks, anchovies and capers.
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Emeril Lagasse
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Vitello Tonnato recipe. Ready In: 2 hr Makes 8 servings 254 per serving Ingredients: veal, carrots, celery, onion, parsley sprigs, tuna, capers, pickles, dill, anchovy fillets, mayonnaise, lemon juice
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With its intense flavor and elegant presentation, this dish makes a lovely entrée for any gathering.
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www.recipesource.com
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Vitello Tonnato on Pasta recipe. Ready In: 1 hr 10 min Makes 6 servings 613 per serving Ingredients: onion, garlic, olive oil, veal, tuna, canned, anchovy fillets, white wine, water, thyme leaves, bay leaves, white pepper, pasta, egg yolks, capers, parsley leaves
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MariaLuisa
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.
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hip pressure cooking
The white wine and aromatics used in the braise are forcefully injected in the meat under pressure making this Italian cold roast juicy and delicious from the inside out! It takes only 20 minutes to cook under pressure (versus one and a half hours on the stove-top). This recipe is from the Hip Pressure Cooking Website!
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Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
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