Vitel Tonés recipe is of Italian origin, specifically from the Piedmont region, although it is much more popular in Argentina. In this country it is customary to cook the Emvitello Tonnato/EM, as originally called, during the Christmas holidays, since it is a dish that is served cold and in Argentina the cold recipes abound to combat the heat of this era. Embr/remotely, the easy toné vitel was made without mayonnaise, so that the sauce was obtained with the oil emulsion itself. However, over the years and in order to speed up the elaboration process, the mayonnaise was incorporated into the recipe and, currently, this is how it is prepared. In Recipesgatis we share the step by step to know how to make homemade Toné, the ingredients of the sauce and some tricks, keep reading!
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make Vitel Toné: |
| 800 grams of Redondo de veal or peceto para the vitel toné sauce :: 1 branch of celery 1 laurel leaf 1 pinch of rosemary 1 pinch of parsley 5 cans of tuna 6 steaks of anchovies 2 tablespoons soups from capers 250 milliliters of mayonnaas 1 carrot 1 jet of meat broth 1 jet of olive oil 100 milliliters of white wine 1 pinch of black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Vitel Toné:
1. Cook the meat in a pot with water, chopped vegetables (carrot and celery), aromatic herbs (laurel, rosemary and parsley), a jet of olive oil and white wine. Salpiment to taste and cook over medium heat for approximately an hour and a half, although the final time will depend on the size of the piece. For Vitel Toné to be at its point, it is important to cook the entire piece.
2. Remove the meat from the pot when it is well done and let it cool. The broth obtained from its cooking is perfect for preparing other recipes, so you don waste it. In fact, in this same recipe by Vitel Toné you will need to use a small amount.
Trick: To better cut the meat, you can book it in the fridge for a whole night.
3. Cut the veal into very fine fillets and reserve them on a plate while preparing the vitel toné sauce.
4. To make the sauce, introduce the mayonnaise, tuna, anchovies and capers into the blender. Pour a little broth of the cooking of the meat and crush until you get a homogeneous cream. Depending on whether you want Vitel Toné to be more liquid or less, you must add more broth or not. Are you liking this Argentine recipe for Vitel Toné? You can make your own mayonnaise following the homemade mayonnaise recipe.
5. It only remains to cover the meat with the sauce and add some capers on top to decorate. As you can see, Vitel Tonés recipe is very easy to make in addition to economical. The only complication lies in finding the exact point of cooking of the meat, and only verifying its interior and testing. Being a very popular dish in Argentina, it is customary to serve it accompanied by other typical elaborations of this country.
