The "vitel tonè" is a typical recipe of Piedmontese cuisine. 
The authorship of this recipe is for, mainly from the cities of the Provincia Granda ", Cuneo, Alba. It seems that the traditional recipe dates back to 1700-1800. 
Even the great Italian chef Pellegrino Artusi inserted in his treatise on the kitchen "scienza in cucina e l'arte di mangiar bene." 
There are two variations of this recipe, a traditional hard-boiled eggs, which I reproduce below, and a faster and more modern with mayonnaise. But behind the veal with tuna sauce, there are always tuna, anchovies and capers.

 Ingredients for 6 / 8 people: 

1 kg Silverside of VEAL  
- 300 gr tuna in oil
- No. 6 salted anchovies
- 30 gr capers
- No. 3 eggs
- N 1 bottle dry white wine
- Olive oil
- White vinegar
- Laurel
- Sage
- Celery
- Cloves
- Salt


Put the veal in a big pot with white wine . Add 2 bay leaves, 3 cloves and a few leaves of sage and celery cutted. Leave the meat in white wine for at least twenty four hours. During this time turning over 2 or 3 times.
Place the meat in a pot, pour, running it through a colander infusion wine and water to cover the meat well, add salt and boil for about 1 hour.
Then add the anchovies clean and cook for another 30 minutes. The broth should be reduced to about half a liter. Cook the eggs until they are boiled.
Strain the broth. Crushing trought a sieve with anchovies, tuna and egg yolks firm, add the finely chopped capers, a tablespoon of white vinegar, lemon juice and ½ cup olive oil. Mix thoroughly, and dilute the sauce with a little broth.
When it is cold finely slice the veal, arrange on a plate and cover with the sauce.

该“维泰尔音”是一个典型的皮埃蒙特美食食谱。这个食谱的作者是,主要是从普罗温格兰达,阿尔巴和库内奥市。看来,传统的配方可追溯到1700至 1800年。即使是伟大的意大利厨师佩莱格里诺阿尔图西插在他的论文在厨房“厨房科学和艺术的吃得好。”

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