John Myers
The Italian antipasti classic Vitello Tonnato is an indispensable part of any cold plate. But which meat do you use for Vitello Tonnato? What do I have to consider when preparing it and can I also use other meat?
Antipasti classic
Vitello Tonnato is one of the best-known and most popular cold appetizers in Italian cuisine. On an antipasti platter, as a full-fledged starter or intermediate course – the classic from Piedmont is loved by its fans. But the preparation of the original with veal is not for the quick kitchen.
Which meat for vitello tonnato?
The only true meat to prepare the Italian original is veal. It is best to choose lean meat, for example from the back or veal-boiled beef.
Meat from the leg is also an option. The leg of veal is particularly tender and perfect for true gourmets. Veal topside is also a very popular cut from the veal leg. The lean meat has a thin layer of fat but is also an excellent choice for Vitello tonnato. You can also opt for the Semer roll. This is a lean veal leg muscle, a very high-quality cut that can be prepared butter-tender.
Alternatives to veal are beef or pork fillet, as these are also very lean.
Prepare Vitello Tonnato
The veal is cooked in vegetable broth and white wine. The focus here is on slow cooking. For a tender result, the meat should ideally be cooked for about 1 hour. The cooled meat is then cut very thin and served with a tuna sauce and capers.
Tip: Always cut the meat for the Vitello Tonnato against the grain with a sharp knife. The better it has cooled, the easier it will be to cut.
Vitello Tonnato is great to prepare for your guests and marinate in the tuna sauce. If you marinate it the day before and keep it cool, the meat will pull through really well and become tender.
