Tuna veal: the recipe for the Piedmontese tradition

The tuna veal is an ancient dish that never goes out of fashion, simply because it is very good. And point. Born in Piedmont between eighteenth and nineteenth centuries – when the meat served cold and was flavored with savory sauces and acids based on capers, anchovies, tuna and white wine – Although the widespread belief does not provide for mayonnaise: It is in fact a modern addition – completely foreign to the authentic version – on which they folded some chefs in the twentieth century to make the sauce more fluid and homogeneous. But in the places where tradition counts, it never really entered. As from Three henshistoric Torinese restaurant Open at the end of the sixteenth century and among the reference addresses of the true Piedmontese cuisine. Here, therefore, the tonnato veal is prepared without shortcuts: a swivel cooked in the oven at low temperature, thin sliced, hand mounted tuna sauce with anchovies, tuna in oil and quality capers. The result is intense, elegant, precise. And it is not the only dish that deserves the journey: On paper there are all the great local classics – From the agnolotti del plin to the Alpeggio butter to the Brasato alla Barolo, to the Bagna Cauda (whose recipe we published here), with the utmost attention to the peasant root and to the essentiality of the raw materials. No nostalgia, only loyalty to the authentic Sabauda cuisine. And the confirmation that certain dishes, if made properly, never go out of fashion. A single note on the recipe to follow: we decided to leave the doses for 10 people, as indicated by the restaurant, to facilitate the counts during the next summer dinners. In the case of a lower number of diners, of course, just rely on the calculator.

The recipe of the Tuna veal

Ingredients for 10 people:

• 1.5 kg of white white veal swivel and tied with string
• 1.3 kg belly of tuna in oil (drained)
• 100 g of deselated capers
• 150 g of anchovies
• 200 g of extra virgin olive oil
• 10 hard -boiled eggs
• 1 tablespoon of barolo vinegar

Procedure:

In a large pan, externally roast the swivel, salt and pepper it. Preheat the oven to 140 °, insert the meat and cook it until – by measuring the temperature – the center has reached 50 ° (about 30 minutes). Then extract it, let it cool, remove it and place in the refrigerator. In a kitchen chopped, the whole hard -boiled eggs, the capers, the anchovies and the oil intermittently. After a while add the previously drained tuna and – to finish – with the vinegar of Barolo. Eventually, if the sauce is too thick, add a little water. Slice the thin meat and serve covered with tuna sauce.

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