Vitello tonnato

Vitello tonnato is a traditional Italian dish that is popularly served during the summer months. It originates from the Piedmont region of Italy and is often served as an antipasto (starter) for an Italian meal.

History

The origins of vitello tonnato date back to the 17th century in the Piedmont region of Italy. The dish was traditionally served during the summer months as a way to use up leftover roast veal. The original recipe called for the veal to be thinly sliced and served with a sauce made from tuna, anchovies, capers, and lemon juice. Over time, the recipe has evolved and modern versions often include mayonnaise in the sauce.

Preparation

The preparation of vitello tonnato involves several steps. First, a veal roast is cooked and then thinly sliced. The slices are then layered in a dish and covered with a sauce made from pureed tuna, anchovies, capers, and lemon juice. Some modern versions of the recipe also include mayonnaise in the sauce. The dish is then refrigerated for several hours or overnight to allow the flavors to meld together. Before serving, the dish is garnished with capers and lemon slices.

Variations

While the traditional version of vitello tonnato is made with veal, there are several variations of the dish. Some recipes substitute the veal with turkey or pork, while others use fish such as swordfish or salmon. In addition, the sauce can be varied to include other ingredients such as mustard, garlic, or herbs.

Cultural Significance

Vitello tonnato is a staple of Italian summer cuisine and is often served at festive occasions such as weddings and family gatherings. It is also a popular dish in Argentina, where it was introduced by Italian immigrants.

See Also

• Italian cuisine
• Piedmontese cuisine
• Antipasto