Vitello Tonato


  • 2 lbs top round veal roast
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 clove garlic
  • fresh parsley
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 sage leaves
  • 1 sprig thyme
  • 2 whole cloves
  • 2 juniper berries
  • 4 or 5 whole black peppercorns
  • 4 cups dry white wine
  • 1 anchovy
  • For the sauce: _
  • 4 cooked hardboiled eggs
  • 1 6oz can of tuna in olive oil
  • 2tbs olive oil
  • 3 anchovy fillets
  • salt
  • vinegar
  • pepper
  • 1 anchovy, fillet cut into pieces
  • 1 tbsp capers in salt, well rinsed and drained
  • 1 tsp white vinegar


  1. Marinate the meat for twelve hours in the wine with all the vegetables and spices, turning it a couple of times so it absorbs all the aromas. To cook, bring the marinade to a boil with enough water to cover the meat, adding another anchovy, cleaned, boned and cut into pieces.Cook the meat without salting, and let the liquid thicken. When cooked,remove the meat to a dish. Cover and refrigerate several hours.
  2. Put eggs in blender with the anchovies, capers, and tuna. Blend to a paste with all the oil and adjust the flavour with a few drops of vinegar. If necessary, add salt and pepper.
  3. Sauce should be creamy; if too thick, dilute it with a little of the meat broth..
  4. Cut the meat in thin slices and cover with the tuna sauce. Chill and serve.
  5. A variation of the sauce is made using mayonnaise (egg, olive oil, lemon juice and salt) flavoured with tuna, capers, anchovies and a few drops of balsamic vinegar or Worcester sauce blended together.

This recipe was featured on Season 19 - Episode 1924.

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