Photo credit: Laurie Salvador
ORIGINAL RECIPE
T
Vitello Tonnato his recipe is one of Wayne’s favourites.
The Garnish
ake a day ahead. M Gluten-free
Handful of grape tomatoes made into rose garnishes (optional)
3 tbsp. capers, rinsed and dried 2 tsp. grated lemon peel
The Sauce
2½ lbs. boneless veal shoulder roast, tied 1 cup dry white wine 1 cup chicken stock
While the meat is cooling, assemble the sauce. Soak the capers for 20 minutes and rinse them to remove the salt.
Vegetables: 2 cups chopped and mixed white onion, young carrot, leek, celery
Herbs: Fresh rosemary, marjoram, thyme, garlic, bay leaf, black peppercorns, juniper berries Recipe Find a pot just big enough to fit the roast, vegetables, herbs, and liquids. Add the vegetables, wine, stock, and some water and bring to a full boil. Carefully insert the roast into the pot and return to full boil; turn off heat and cover. Let cool 2 to 3 hours. Slice into thin ¼" slices. The meat should be medium-rare to rare in the centre.
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Mayonnaise Sauce
3 egg yolks at room temperature 2¼ cups good olive oil 1 tsp. sea salt 5 tbsp. lemon juice (more or less)
In a large bowl, whisk together the yolks and ¼ teaspoon salt. Slowly add the olive oil, 1 drop at a time, until you have incorporated all the oil. As the sauce thickens, you may add the oil a little more quickly but the oil will separate if you add it too fast. When the sauce is quite thick, slowly add 2 tablespoons of the lemon juice. Taste and add more, if desired. The amounts will depend on the size of the eggs; just go slowly and keep tasting until it appeals to you. Drain the tuna, saving the oil and liquid for another use. In a blender, puree the mayonnaise, tuna, mustard powder, capers, tomato paste, and anchovies. Adjust the flavours by adding more lemon juice or capers. Reserve a quarter of the sauce and refrigerate it. Smear some of the sauce on a nice platter. Layer the meat slices in a fan-like arrangement, covering each layer evenly with sauce. Spoon sauce over the top of the meat, like icing a cake. Cover with cling-wrap and refrigerate 24 hours.
Serving: Bring to room temperature. Before serving, place the rest of the sauce and the garnish beside the meat.
3 tbsp. capers preserved in salt 6 anchovy fillets 1 tsp. mustard powder 1 large (17 oz.) can of tuna packed in olive oil 2 tsp. organic tomato paste Volume 26 Number 3 Fall 2017
Rinse the anchovies and rest them on a paper towel.
Yield: This recipe makes enough sauce for 8 servings as an appetizer or 4 servings as a main course.
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Nota Bene (NB): If you are in a hurry or inexperienced in making mayonnaise, you may use 2 cups of top-quality mayonnaise instead of the first 4 ingredients in the Mayonnaise Sauce above. s
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