Vitello Tonnato on Pasta
Submitted by greeneyes
The classic Italian cold veal dish reimagined over pasta. Tender braised veal sliced thin over noodles tossed in a silky tuna-anchovy sauce with capers and parsley.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
1 hrsVitello tonnato is one of the great Italian cold dishes, and this version turns it into a full meal by laying thin slices of braised veal over pasta dressed in the legendary tuna sauce.
The veal braises gently in white wine with tuna, anchovies, thyme, and bay leaves until fork-tender. The braising liquid then gets reduced and blended with egg yolks and olive oil into a rich, emulsified sauce that coats every strand of pasta.
Capers and parsley cut through the richness, and a lattice of anchovy fillets on top gives the platter that classic Italian presentation. This is a stunning dinner party dish that you can prep entirely ahead of time.
Chef’s Tips
- Let the veal cool in its braising liquid. It stays juicier and absorbs more flavor.
- Slice the veal as thin as you possibly can. A sharp carving knife is essential here.
- Stream the olive oil into the food processor very slowly while blending. You’re making an emulsion, like a mayonnaise, and rushing it will cause it to break.
- Serve at room temperature, not fridge-cold. The sauce flows better and the flavors are much more vibrant.
Variations
- Use turkey breast or pork loin if veal is hard to find. Both braise beautifully in this sauce.
- Skip the pasta and serve the traditional way: sliced veal on a platter, blanketed in sauce, for an elegant antipasto.
Ingredients
Directions
COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot.
Place over medium heat and cook, stirring, 5 minutes.
Add veal, tuna, 6 anchovies, wine, broth, thyme, bay leaves and pepper.
Cover, reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135 degrees F.
Remove the pot from the heat and let cool to room temperature.
Meanwhile, cook ½ pound dry pasta according to directions.
Drain, toss with 1 tablespoon oil and cool.
Remove the veal from the cooking liquid and boil liquid 5 minutes, or until reduced by ½.
Transfer contents of the pot to a bowl and let cool.
Remove bay leaves, transfer the contents to a food processor, add yolks and blend until smooth.
Continue to blend, adding the remaining ½ cup oil in a slow steady stream.
When it’s time to serve dinner, toss the pasta with the capers, parsley and half of the sauce and arrange on a large platter.
Slice the veal very thinly and arrange slices on the pasta.
Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies.
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