Tuesday, May 4, 2010

Chef Jules Vitello Tonnato Recipe

Hello Friends;
I want to share one of favourite veal recipes with you, it's really easy and quick if you have all the ingredients at your disposal. Infact it's so quick to prepare and cook that I often have it as a late night meal. Vitello Tonnato, or veal with tuna, is a great combination, and this is Chef Jules a la carte version of this popular recipe. Traditionally Vitello Tonnato is served cold, using a different cut of veal to that used in my recipe, and a mayonnaise based sauce.
When talking of Veal, different names are given related to the age and what the animal was fed, and can become confusing for some. Basically Veal is produced from very young cattle, mostly male calves and the meat should be very pale, finely textured and lean. The fact that the animal has never had the chance to frolic in green pastures and taste the green grass, and often as a consequence, is confined to a small space, has surrounded the veal farming industry with controversy from animal welfare and animal rights activists. For my views on animal welfare and sustainability, check out my "Food For Thought" posting.
A few names you may come across when searching for veal include, Non-formula-fed veal, Red or Grain-fed veal, Rose veal or Free-raised veal and shouldn't be confused or passed off as white veal. For myself, veal only deserves to be called veal if the calf is under 30 kilos  and approximately 2 weeks old when slaughtered and has had a diet consisting of entirely milk or milk products. This veal is known as Bobby Veal or White Veal.
Vitello Tonnato Recipe Ingredients (serves 2)
320g White Veal loin, cut into 6 pieces and flattened to 8mm thickness
160g yellowfin tuna, cut into 6 pieces, 5mm thickness
6 caperberries, stalk removed and sliced
1 tablespoon Italian parsley, chopped
1 tablespoon hot English mustard
50ml white wine
30ml olive oil
knob of butter
250ml cream
6 teaspoons salmon "caviar"
1/2 cup of flour, for dusting
salt and pepper
Method for Vitello Tonnato
In a large frypan, add the oil, butter and heat until foaming. Place the flour in a tray and coat both sides of the veal, shake off excess and place in the pan, season and cook 2 minutes per side, turning once. Remove from the pan and keep to one side. Add the garlic, caperberries, cook for 1 minute, add the wine and reduce, then the mustard and cream. Reduce a little and place the tuna in to poach, 1 minute per side. Finally put the veal back in the pan to heat through and reduce to a sauce consistency.
To Serve Vitello Tonnato
On the plates, place the veal, then the tuna and spoon over the sauce. Sprinkle with the parsley and top each slice with 1 teaspoon of the salmon caviar.
That's all there is to it, hope you enjoy it.
Ciao for now.

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