Welcome back to Italian Prep & Cook!
Today Brunilda prepares one of Italy’s most elegant and timeless dishes — Vitello Tonnato, a tender veal roast served cold with a silky tuna, caper, and anchovy sauce.
This Northern Italian classic is perfect for summer lunches or festive dinners — light, creamy, and full of Mediterranean flavor.
🍋 In this video, Brunilda shows you step-by-step how to make the aromatic broth, cook the veal perfectly, and blend the smooth, traditional tuna sauce.
👉 You can find the full printable recipe on my blog here:
🔗 Visit my blog to print the full recipe ➜
Classic Italian Vitello Tonnato – Traditional Veal with Tuna Sauce
Ciao everyone. Today, Brunilda shows us how to make classic lutello tomato. Start with the broth. Peel and chop carrot, celery, and onion. Add them to a large pot with bay leaves, parsley, peppercorns, and salt. Pour in plenty of water and bring it to a gentle boil. Now add the ve roast. Let it simmer slowly for about 1 hour until the meat becomes tender. Skim the surface if needed. Then remove it and let it cool completely. In a blender, add the tuna, anchovies, capers, one egg, one yolk, lemon juice, and a pinch of salt. Blend while slowly pouring olive oil until the sauce becomes thick and creamy. Add a spoon of broth if it’s too dense. Once the ve is cool, slice it very thinly. Arrange the slices neatly on a platter. Spread the tuna sauce evenly over the ve. Garnish with a few capers and a drizzle of olive oil. Refrigerate for at least 1 hour before serving. And here it is. Classic Vitello to light, elegant, and full of flavor. Perfect for summer lunches or festive dinners. Thank you for cooking with Granada. And as always, one appetito.
Dining and Cooking