Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Vitello Tonnato

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Vitello Tonnato

    Topside is a cut normally used for escalopes, but, when slowly wet-roasted, the lean flesh is beautifully tender. You may need to order it in advance from the meat counter.

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6


    • 1 tbsp Extra virgin olive oil
    • 900g Veal topside
    • 1 Small onion, peeled, halved and sliced
    • 2 Rosemary sprigs
    • 150ml White wine
    • 2 tbsp Small capers, rinsed
    • Sauce
    • 1 Egg yolk
    • 80g Tinned tuna in brine, drained
    • 13 Anchovy fillets, drained and slit in length halfways
    • 250ml Olive oil
    • 1 tbsp Lemon juice


    1. Preheat the oven to 150˚C/gas 2. Heat the oil in a large frying pan over a high heat. Season the veal and sear on all sides until well coloured.
    2. Put the meat in a roasting dish on top of the onion and rosemary; pour in the wine. Cover with foil; roast for about 1 hour. Put the veal on a plate, cover with foil; leave to cool. Slice the cooled veal very thinly. Strain the cooking juices and set aside.
    3. For the sauce, whiz the egg yolk, tuna and 4 anchovy fillets into a paste in a processor. Slowly add half the oil as the motor runs. Add the lemon juice, remaining oil and 4 tbsp veal cooking liquor.
    4. Divide the veal slices between 6 plates; drizzle over some sauce, scatter with capers and the remaining anchovy strips.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars