Michelin star VITELLO TONNATO at home | Famous Italian Starter
In today's video, I will teach you my version of a classic Italian starter, Vitello tonnato with veal chop, tuna mayo, pickled shallot rings, marinated tuna, and cappers. Very easy and refreshing recipe, perfect for these hot days. Have fun
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
Music from Uppbeat:
License code: PIRKG29EWBRBURD5
#vealrecipe #tuna #finedining
Michelin-star Vitello Tonnato recipe ⭐️
Marbling of Vitello Tonnato ???? A terrine of tuna skins and sliced veal tongue (using Activa). Find the recipe of Michelin-star chef Fernando Arellano exclusively on the Gronda app:
Cold veal with tuna sauce ( vitello tonnato ) Italian recipe
Subscribe to yellowsaffron for more great recipes ➤
Let's cook with Sonia the cold veal with tuna sauce, a classic fresh Italian recipe, that you can serve as an appetizer or main dish.
Find this and many more recipes on the Giallozafferano App in English
***
Hi all of you friends, welcome to the GialloZafferano kitchen, today we'll be making together a tasty and very fresh meat-based appetizer: the cold veal with tuna sauce, an original Italian recipe which is now consumed also as a main course, served in more generous portions.
But let's see together what ingredients we'll need:
• 1,3 lbs (600 g) of veal (the eye-round or the thigh muscle)
• 1 onion / 4 bay leaves
• 2 cloves of garlic
• 4 cloves
• some pepper grains
• 6 fillets of anchovy in oil • Rosemary / salt / some drops of balsamic vinegar
• 3 eggs / 4 tbsp of extra virgin olive oil
• 2 cups (½ l) of dry white wine
• 3,5 oz (100 g) of drained tuna in oil
• 1 ½ tbsp (20 g) of capers in vinegar
• 1 stalk of celery
• 1 carrot
Well, let's prepare the cold veal with tuna sauce:
Put your piece of meat into a tall and narrow pot... and add the peeled onion, the celery, the carrot, the bay leaves, the garlic, the rosemary, the pepper, the cloves and the salt. Once you've put all these spices and ingredients inside, add the wine... and enough water or broth to cover everything. Then bring it to a boil, and let it simmer on a very low flame for about 1 hour and a half.
90 min. -- low heat
Once the meat is ready, let it cool down with its cooking sauce, after that you can keep it aside and strain the sauce through a very fine strainer.
Now we'll prepare the sauce to spoon onto the veal slices, so pour into a bowl the tuna, the 3 eggs, which you've previously hard boiled and minced, half of the capers and the minced anchovies, then whizz up everything with an immersion blender alternating with the cooking sauce and some oil, until you get a creamy and quite thick sauce.
As you can see our smooth and creamy sauce is ready. All we have to do now is cut the meat into thin slices, about one tenth of an inch wide, then we'll garnish our slices of meat with the sauce... and some capers. Now our cold veal with tuna sauce is ready! From Sonia and Giallozafferano, bye bye and see you next videorecipe.
VITELLO TONNATO ALLA MANIERA ANTICA di Davide Scabin
Il vitello tonnato è una ricetta piemontese, diventato poi un grande classico della cucina italiana. Ma la ricetta originale del vitello tonnato è antichissima e ha origine nientemeno che alla corte dei Savoia che, nella sua versione antica, era accompagnato da una salsa naturalmente cremosa senza bisogno di aggiungere la maionese. A svelarci i segreti del vitello tonnato è lo Chef stellato Davide Scabin: qui la carne non viene cotta nel brodo, dunque non si tratta di un lesso ma un arrosto rosolato prima sulla fiamma e poi passato in forno. Questo procedimento serve ad otterrete una carne tenera, cotta a puntino e ancora rosata all'interno. Scopriamo insieme la ricetta del vitello tonnato alla maniera antica e lasciamocene conquistare!
★ ENGLISH VERSION:
★ 00:36 - INGREDIENTI E PREPARAZIONE
★ 02:28 - COTTURA
★ 04:26 - PREPARAZIONE SALSA
★ 06:07 - IMPIATTAMENTO
★ VUOI ALTRE VIDEORICETTE?
???????????????????????????????????? ???????? ???????????????????????? ►
CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★INGREDIENTI, DOSI E PROCEDIMENTO:
★ INGREDIENTI (Dosi per 4 persone)
Vitello girello o magatello 500 g
Aglio 1 spicchio
Sale fino 5 g
Pepe nero q.b.
Vino bianco 80 g
Latte intero 150 g
Tonno sott'olio sgocciolato 125 g
Acciughe sott'olio 20 g
Capperi 20 g
Uova sode 4
Marsala 15 g
Brodo vegetale 40 g
Olio extravergine d'oliva 40 g
► ULTIME VIDEORICETTE DI GIALLOZAFFERANO
►ANTIPASTI FACILI E VELOCI: TUTTE LE RICETTE
► LE RICETTE DEGLI CHEF A GIALLOZAFFERANO
_______________________________________
GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo!
► SCOPRI IL RICETTARIO COMPLETO DI GIALLOZAFFERANO:
_______________________________________
★ SEGUICI SUI SOCIAL!
► Facebook:
► Instagram:
► Pinterest:
► Twitter:
#giallozafferano #chef #vitellotonnato
Vitello Tonnato | recipes with Chef Giuliano Hazan & Safest Choice™
Italian cookbook author, Chef Giuliano Hazan, shows how to make the traditional Northern Italian dish, Vitello Tonnato. The tuna sauce used in the recipe is a homemade mayonnaise using Safest Choice™ Pasteurized Eggs.
See the Vitello Tonnato recipe:
For more recipes from Chef Giuliano Hazan & Safest Choice™ visit:
Check out our new cartons!
Kökets middag: Vitello tonnato - Köket
Isabella Morrone lagar vitello tonnato - en klassisk italiensk maträtt med tunna skivor kalvstek toppad med en krämig sås på tonfisk. En perfekt rätt att laga till helgen. Receptet hittar du hos köket.se
Köket har två egna tv-program - Kökets middag och Kökets baktips som sänds i samband med Nyhetsmorgon måndag till lördag. Kända mat- och bakprofiler tipsar om recept som gör livet lite godare. I Kökets middag medverkar kockarna Tom Sjöstedt, Siri Barje, Zeina Mourtada, Tommy Myllymäki, Catarina König och Jennie Walldén bland flera. I Kökets baktips är det den populäre konditorn Roy Fares och bakdrottningen Camilla Hamid som trollar fram godsaker.
Alla recept och många fler därtill hittar du på
Följ Köket på YouTube:
Facebook:
Instagram:
#Köket