How about Paulina Kitchen. We are finishing the year, we have to start saying about 2021. A new season ends, another year passes and the life that continues. But this melancholy ends when we find out that today we are going to learn to cook Vitel Toné .
And it is because today we want to help those who, for the first time, are about to cook for parties or want to take something to the aunt's house and are willing to learn how to do Vitel Toné .
What is Vitel Toné? In addition to being a classic classic in Argentina Christmas, it is a delicious dish, very easy to prepare and when they see what this recipe is they will want to eat all year.
Paulina's recommendation in the video is that they do not make this recipe only as a Christmas dish, but that they use and abuse it all year. In addition to being one of the most common Christmas recipes, Vitel Toné Homemade is an ideal dish for the whole summer , and a fresh way of eating meat.
Enjoy the recipe!
Until next,
Nicola Garupa
producer
About Vitel Toné
The famous and classic homemade Vitel Toné that we like to eat every December so much, and that every year we wonder why we do not eat it more often, if it is great! His name is the exclusive heritage of Italy, where it is known as vittelo tonnato of the Piedmont region, the translation is something like "ternera to tuna" and is usually presented in 2 versions: cold and hot.
A curiosity: in the European tradition it is not a festive dish and, on the contrary, they prepare it in summer. And at this point we all ask ourselves, why do you eat at Christmas Argentina? One of the reasons for its success is because it represents a meal within all easy to prepare, but not so simple, preparing it entails its dedication.
It is a cold meal and in Argentina for Christmas it is hot, of course our palate loved it. In addition to that it is a classic that honors the traditions of our ancestors. In Italy it is no longer so common, it is more, it is considered an ancient preparation and by the cold Christmas climate it is not a very chosen option for these dates.
Vitel Toné Salsa Secrets
- Vitel Toné can also be prepared with veal language.
- You have to cook at low temperature . This will depend on the size of the chosen piece, but the ideal is to use about 160 ° -170 °.
- The vegetables are very important and if you put them next to the meat during cooking it is the best way to cook them. Once cooked, they are liquefied along with tuna, capers, parsley and a cooked egg. You use this as a dressing.
- How is Vitel Toné meat cut? In slices half a centimeter thick.
- For baked cooking, it should be wrapped in aluminum foil with a branch of rosemary, salt, pepper, a clove of garlic and olive oil.
- Try putting a few drops of cognac in the sauce and they will not regret it.
Vitel Toné recipe
Ingredients for 1 peceto
- 1 peceto of 1.5kg. approx.
- 2 glasses of white wine
- 1 meat bald (look here how to make homemade broth cubes )
- 1 bay leaf
- 1 tuna can
- 2 hard egg yolks
- 2 tbsp. olive
- 3-4 Anchovies
- 1 CDA. of vinegar
- Half -lemon juice
- 1 CDA. of mustard
- 2-3 CDAs. of mayonnaise
- 1 CDA. of capers + extra capers to decorate
How to do Vitel Toné to have in the refrigerator and not stop
- Marinate the peceto in the 2 glasses of wine all night. You can saute this step but I recommend doing it so that the meat is well spongy and much tastier. I'm already throwing a secret and we just started.
- After this time, bridge the peceto (tie it, to keep its round shape). Another step that you can skip and that I recommend doing so that the peceto better retains its juices and shape.
- Boil it in the broth for 1 hour in common pot or 40 minutes in pressure pot (I used the cooker press ). Also cool in the broth.
- Meanwhile, put in the blender 1 large bucket of the broth in which the peceto was made along with the 2 hard egg yolks, the tuna, the anchovies, the 2 tbsp. of olive oil, the CDA. of vinegar, lemon juice, mustard, mayonnaise and cda. of capers. Lique all ingredients until you get a fine cream.
- Cut the peceto. I like the finite, as finite as possible. But if you prefer a toné vitel with thicker meat you can modify it to your liking.
- Accommodate in a fountain and bathe with tuna and anchovy sauce. Throw (yes, I said throw), more capers above. Devour and be happy.
By the way, on this website there is another recipe by Vitel Toné, Sophia Loren's authentic recipe, which does not carry mayonnaise or mustard.
And here my vitel toné, the previous one to Christmas
For me, milk cream does not work, the sauce is cut, since the cream releases a serum and leaves a cut appearance
The laurel is to boil the pesceto. I also added all aromatic grass that I found at home to make it tastier and the wine to the broth ... Then I tell you
No cream of milk?
1st time I add broth to the sauce, I didn't like it. Very liquid for my liking. The rest of great ingredients in the taste.
Hello, to boil it, you have to get all the fat ??? ♀️
Good afternoon! I just finished your recipe, and it is not my desire to detract from it, but I have followed all the indications and adjusted the ingredients and the sauce has been excessively acidic and liquid. I think that vinegar, lemon and mustard should be placed with counts. It is a pity that such a good (and face) meat has been ruined with the sauce. If I prepare it again, it will be almost without acids. It is not a criticism of the recipe, but it has not been as the memory of when my mother prepared it. Anyway, there will be those who like it. Thanks and happy holidays!
So that the laurel day?
Total genia! A question, it is not clear to me if the peceto is boiled or cooked in the time with aluminum paper?
Do you boil in cold water or water already has to be boiling?
I can replace white wine for sparkling
Anchovies are a key part of the recipe ♡
First time I do it, super rich! Let's see… isolated by Covid Bow and inside the house and in the middle of the Quilombo I had to fix. Instead of Pescetto, I did it with a pig carré (boneless) that I had in the refrigerator. I didn't have to macerate it. To the sauce I added another yolk to make it more creamy. As I had no capers put black olives. It is not the classic, it will not be the Italian, but it came out richly! That the base is the broth and not cream or mayonnaise makes it much lighter and more digestible. Our grateful livers.
I need to do one without anchovies without atun? Can??
Hello Paulina, is tuna to water or oil? Thank you!
I did it and it was very tasteful but the meat came out a bit, it will have something to cook or depends a lot on what is the flesh?
Anchovies and tuna yes or yes? Isn't there a way to get them? Ha ha
It was delicious !! And very easy! Thank you
Already leave the peceto marinating! Then tell you! Thanks for the recipe!
For how many people is the recipe?
Anchovies are irreplaceable yield according to fet
Paulina, I love you, you saved me Christmas
Marks out of the refrigerator?
I loved it is the first time I do it and a show came out thanks.
You are the most !! A total genius ❤️ The only one that I look with the recipes. You are expeditive, you are not going around three hours to start the recipe. The cook is always hurried (I)? I can't stand
other channels you need the previous day to see a recipe? ♀️?
And the laurel?
The sauce, can I do it with cream?
Hello, are anchovies replaceable? Or, yes or yes, do they have to be in the recipe?
Paulina you have the best recipes. I liked it because the cooked vam yolks. In others they put them raw and is medium dangerous bromatologically. Thank you!
Paulina..The anchovies can be replaced? By English sauce? or very crazy? I?
Good 🙂
I wanted to consult for how many people yield?
Thank you so much !