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Vitello tonnato by Diego Rossi

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
1H 20MIN
Cuisine

Ingredients

Siphon

Veal: 500g/1.1lbs veal leg (round or tri-tip roast)

Thyme: 1 sprig

Garlic: 1 clove, peeled

Extra virgin olive oil

Salt

Eggs: 1

Egg yolks: 3

Lemon juice: 2 tsp, fresh

Vinegar: 1 tsp

Dijon mustard: 1 tsp

Sunflower oil: 500ml/2 cups

Salt

Tuna: 250g/0.5lbs, oil-packed and jarred

Anchovies: 5 fillets, oil-packed

Capers: 1 tsp small capers, plus more for garnish

At Trippa in Milan, chef Diego Rossi has created a version of the northern Italian classic that is both contemporary and traditional, using a whipping siphon to aerate the tonnato sauce.
Method
01.
To prepare the veal

Preheat the oven to 180°C/350°F.

02.

Heat a nonstick frying pan and grease with a drizzle of oil. Salt the veal and sear it on both sides. Add the garlic and thyme to the pan whilst searing.

03.

Transfer the meat only to the oven and cook until the centre reaches 45/50°C/113-122°F. Reserve any cooking juices.

04.
To prepare the tonnato sauce

Make a mayonnaise with the whole egg, egg yolks, lemon juice, vinegar, mustard, sunflower oil and salt to taste.

05.

In a blender, combine the mayonnaise with the tuna, anchovies and capers.

06.

Transfer the sauce to the canister of a whipper siphon and charge it with nitrogen. Set it in the refrigerator to chill.

07.
To plate

Cut the meat into thin slices and arrange them in the centre of the plate in a concentric way and alternate them with tonnato sauce.

08.

Finish the dish with the veal juices, the capers, a drizzle of extra-virgin olive oil, sea salt and black pepper.

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