Nov 17, 2010

Vitello Tonnato (Veal with Tuna-Caper Sauce)

Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.

Credit: Penny De Los Santos

1 1/2 tsp. kosher salt,
plus more
12 whole peppercorns
6 whole cloves
3 bay leaves
2 fresh sage leaves
2 carrots, halved crosswise
1 large yellow onion, halved
1 rib celery, halved crosswise
1 sprig fresh rosemary
1 2 1/2-lb. piece veal top round, tied
with kitchen twine
2 tsp. Dijon mustard
2 egg yolks
1 1/2 cups extra-virgin olive oil
7 oz. canned tuna, minced
3 tbsp. capers, minced, plus more
2 tbsp. fresh lemon juice
5 anchovy filets, minced
Ground black pepper, to taste
Flat-leaf parsley, for garnish

1. Bring salt, peppercorns, cloves, bay leaves, sage, carrots, onion, celery, rosemary, and 8 cups water to a boil in a 6-qt. Dutch oven. Add veal, reduce heat; simmer, covered, until a thermometer reads 135°, 30–40 minutes. Transfer veal to a plate; cover with foil. Using a slotted spoon, transfer carrots to a cutting board and cut into 1/4" pieces; set aside. Discard broth.

2. Whisk together mustard and yolks in a bowl. While whisking, drizzle in 1 tsp. oil until mixture is thick. While whisking, drizzle in 1 1/4 cups oil until sauce becomes creamy. In a bowl, whisk together remaining oil, tuna, capers, lemon juice, and anchovies. Whisk mixture into sauce; season lightly with salt and pepper; set aside.

3. Thinly slice veal across grain and arrange on a platter; top with sauce. Garnish with carrots, capers, parsley, lemon, and olives.

SERVES 10–12

Pairing note: A crisp white like Matteo Correggia Roero Arneis 2008 ($19) is a lovely match for this piquant dish.