Vitello tonnato facts for kids
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Vitello tonnato is a classic Italian dish. It comes from the Piedmont region in northern Italy. This dish features thin slices of cold veal. The veal is covered with a creamy sauce. This sauce tastes a bit like mayonnaise, but it's special because it's flavored with tuna.
People usually eat Vitello tonnato cold or at room temperature. It's often served in the summer. It can be a main course for an Italian meal. Sometimes, it's also served as a fancy starter, called an antipasto. This dish is also very popular in Argentina. There, it's known as Vitel tonnè (or Vitel Toné). In Argentina, it's a traditional Christmas dish.
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What is Vitello Tonnato?
Vitello tonnato is a unique combination of meat and fish. The name itself gives a clue. "Vitello" means "veal" (meat from a young cow). "Tonnato" comes from "tonno," which means "tuna." So, it's a dish of veal with tuna sauce.
It's known for its rich and savory flavor. The cold veal provides a tender base. The creamy tuna sauce adds a smooth texture. This mix of flavors makes it a favorite for many.
Where Does It Come From?
This dish has its roots in the Piedmont region of Italy. This area is famous for its rich food traditions. Many classic Italian recipes come from Piedmont. Vitello tonnato is one of them.
Over time, the recipe traveled. It became very popular in Argentina. This happened because many Italian immigrants moved to Argentina. They brought their food traditions with them. Now, it's a beloved part of Argentine Christmas meals.
How Vitello Tonnato is Made
Making Vitello tonnato takes a bit of time. It's usually prepared at least a day before serving. This allows the flavors to blend well.
Preparing the Veal
First, a piece of veal is cooked. This is often a cut called Eye Round. It comes from the back leg of the veal. The veal is either braised or simmered. This means it's cooked slowly in liquid until it's very tender. Once cooked, the veal is cooled. Then, it's sliced into very thin pieces. These thin slices are perfect for serving.
Making the Tuna Sauce
The sauce is the special part of this dish. Traditionally, fresh white tuna was used. Today, many places use canned tuna. This helps save time and cost.
The tuna is simmered until it's fully cooked. It's cooked with white wine, cider vinegar, white onion, and garlic. After cooking, the tuna is puréed. It's blended with olive oil, vegetable oil, and egg yolks. This creates a thick, creamy sauce. It's similar to mayonnaise.
Sauce Seasonings
Many different seasonings can be added to the sauce. These include anchovies, which add a salty taste. Some people add cayenne pepper for a little spice. Capers and lemon juice are also common. These ingredients give the sauce its unique flavor.
After blending, the thick sauce is thinned a bit. A little water and some of the veal cooking liquid are added. A few capers are also stirred in. This makes the sauce smooth and ready to pour.
Serving the Dish
To serve Vitello tonnato, some sauce is spread on a platter. The cold veal slices are then placed on top. They are usually arranged in a single layer. After that, the rest of the sauce is poured over the veal. The veal is usually completely covered by the sauce.
The dish is then refrigerated. It can stay in the fridge for up to five days. This chilling time is important. It helps the flavors develop fully. The longer it sits, the better it tastes!
See also
In Spanish: Vitel toné para niños
