Vitello Tonnato

Ingredients

Veal roast

1 (about 2 lbs)

Olive oil

2 tablespoons

White wine

1/2 cup

Chicken broth

1 cup

Canned tuna in olive oil, drained

1 can (5 oz)

Anchovy fillets

4

Mayonnaise

1/2 cup

Lemon juice

1 tablespoon

Capers

2 tablespoons

Salt and black pepper

to taste

Fresh parsley

for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the veal roast generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the veal roast and sear it on all sides until browned. This will enhance the flavor of the veal.
4. Transfer the browned veal roast to a roasting pan. Pour the white wine and chicken broth over the veal. This will keep the meat moist and tender during roasting.
5. Cover the roasting pan with foil and place it in the preheated oven. Roast for about 1.5 to 2 hours, or until the veal is cooked through and tender.
6. Remove the veal from the oven and let it cool. Once cooled, thinly slice the veal. The thinner the slices, the more delicate the dish.
7. While the veal is cooling, prepare the tonnato sauce. In a blender or food processor, combine the drained canned tuna, anchovy fillets, mayonnaise, lemon juice, capers, salt, and pepper. Blend until smooth and creamy.
8. Arrange the thinly sliced veal on a serving platter. Pour the tonnato sauce evenly over the veal slices.
9. Garnish the dish with fresh parsley. For the best flavor, refrigerate the Vitello Tonnato for at least 1 hour before serving. This will allow the flavors to meld together.
10. Serve your Vitello Tonnato chilled. Enjoy this classic Italian dish as a light main course or a sophisticated appetizer.