Sorry, you need to enable JavaScript to visit this website.
Chef Diego Rossi's vitello tonnato at Trippa in Milan.

Vitello tonnato by Diego Rossi

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.

12 May, 2023
Average: 4 (2 votes)

serves for

4

ingredients

Equipment needed
Siphon
For the veal
Veal
500g/1.1lbs veal leg (round or tri-tip roast)
Thyme
1 sprig
Garlic
1 clove, peeled
Extra virgin olive oil
Salt
For the tonnato sauce
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

Method

Step 01

To prepare the veal

Preheat the oven to 180°C/350°F.

Step 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.

Step 03

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

Step 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.

Step 05

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

Step 06

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

Step 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.

Step 08

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

FOLLOW TOPIC

 

Stay up to date on this topic

Search Recipes