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Vitello Tonnato



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6 lb. veal leg, butt tenderloin (IMPS/NAMP 346A)
9 cups white wine
2 lb. yellow onion, chopped
11 oz. carrots, coarse chopped
7-1/2 oz. celery stalks, coarse chopped
6 ea. cloves
21 oz. Tuna, packed in oil
6 ea. egg yolks, hard boiled
2 oz. anchovy fillets
6 tbsp. capers, about 2-1/2 oz.
2/3 cup lemon juice
2 tbsp. white vinegar
6 cups olive oil
3 ea. lemons, sliced into quarters, for garnish


  1. 1
    Combine wine and vegetables in large pan. Place veal in pan. Marinate overnight.
  2. 2
    Remove veal from pan. Wrap and tie tightly in cheesecloth. Place back in pan. Cover and cook in 325 F. oven 1-1/4 hours.
  3. 3
    Remove veal from oven; keep warm. Strain and remove fat from cooking liquid.
  4. 4
    Blend cooking liquid, tuna, egg yolks, anchovy filets, and 3 tablespoons of capers in blender or food processor. Add lemon juice and vinegar to blender. Slowly add in oil until well emulsified.
  5. 5
    Layer 2 slices veal on plate. Ladle 1 cup sauce over veal. Sprinkle with 1/2 tablespoon capers. Garnish with lemon slices.


San Domenico, New York, NY, Executive Chef Odette Fada

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preparation methods
cuisines European, Italian
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