Vitello Tonnato

Don Angie completely reinvents the Piedmontese classic by reversing the traditional presentation into an intriguing, draped centerpiece. Instead of cold roast veal bathed in sauce, paper-thin, translucent sheets of cured veal carpaccio form a delicate dome over rich, umami-dense whipped tonnato mayonnaise, raw yellowfin tuna tartare, and crispy fried capers. Every bite collapses into a lush collision of briny depth, silky raw texture, and bright, citrus-laced acidity.

The Bistro Recipe

A glamorous inversion of Don Angie's Vitello Tonnato: gossamer-thin raw veal draped over a hidden mound of luscious whipped tonnato emulsion, yellowfin tuna tartare, and crisp shallots.

Prep Time 30 mins

Cook Time 0 mins

Total Time 30 mins

Servings 4

Method No-Cook & Chill

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Veal & Tartare Core

• 0.75 lb trimmed veal tenderloin, semi-frozen for razor-thin slicing
• 0.35 lb sushi-grade yellowfin tuna, hand-diced into small cubes
• 1 tbsp crispy fried shallots (or fried capers)

The Whipped Tonnato Emulsion

• 5 oz Spanish oil-packed tuna fillets, drained
• 4 pieces cured anchovy fillets in olive oil
• 1 tbsp brined capers, drained
• 1 pieces large egg yolk, room temperature
• 1.5 tbsp freshly squeezed lemon juice
• 0.33 cup high-end extra-virgin olive oil
• 2 tbsp grapeseed or neutral oil

To Finish & Garnish

• 1 pieces fresh lemon, sliced into wedges
• Flaky sea salt (Maldon) & freshly cracked black pepper, to taste

Instructions

1. 1
   Chill the Veal

   Freeze veal tenderloin for 45 minutes until firm to touch; this ensures razor-thin carpaccio slicing.

2. 2
   Slice Carpaccio

   Shave meat against grain paper-thin; gently press between parchment sheets with a rolling pin until sheer.

3. 3
   Puree Aromatics

   Blend drained tuna, anchovies, capers, egg yolk, and lemon juice in food processor until perfectly smooth.

4. 4
   Emulsify Sauce

   Slowly drizzle in olive and grapeseed oil with motor running until thick, creamy, pale sauce forms.

5. 5
   Prep the Tartare

   Gently fold diced yellowfin tuna with crispy fried shallots, a drop of olive oil, and sea salt.

6. 6
   Plate the Base

   Spoon an airy round of tonnato sauce onto chilled plates; crown each mound neatly with tuna tartare.

7. 7
   Drape the Veal

   Carefully lay gossamer veal slices over tartare, gently overlapping edges to create a delicate pink dome.

8. 8
   Garnish & Finish

   Drizzle raw olive oil, shower with coarse salt and cracked pepper, and serve with lemon wedges immediately.

The Secret to Sheer Carpaccio

Chill the raw veal tenderloin in the freezer for precisely 45 minutes until firm but not rock-hard. After slicing with a razor-sharp slicer, place each slice between oiled parchment sheets and glide the flat bottom of a heavy skillet across the top to achieve restaurant-grade translucency.

Sommelier's Pour

Gavi di Gavi or Chilled Dry Gin Martini: The high, linear mineral acidity and delicate almond notes of Cortese grapes cleanly slice through rich oil-packed tuna, egg yolks, and anchovy fat while respecting the ethereal sweetness of raw veal carpaccio.

More inspiration from Don Angie

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