Italy
Photo: jules, CC BY 2.0, croppedVitello tonnato
/viˈtɛllo tonˈnaːto/vee-TEL-loh ton-NAH-toh
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- When
- Lunch & dinnerFestive
- Taste
- SavoryFresh
- Made with
- BeefFishEgg
History
Vitello tonnato is cold veal, braised or poached and sliced thin, covered with a creamy sauce of tuna, egg yolk, olive oil, capers and anchovies. It is a Piedmontese dish, from the region around Turin, where it is called vitel tonnè, and the idea of pairing veal with tuna sounds odd to many visitors until they taste it. It is prepared a day ahead and eaten chilled or at room temperature, often as a starter on summer days and at family celebrations. Italian emigrants took it to Argentina, Uruguay and Paraguay, where vitel toné became a fixed part of the Christmas table, still under its Piedmontese name.
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