Vitello tonnato is a classic traditional dish from the Piedmont region. The cattle in Piedmont are a special breed of cow: the meat is low in fat, tender and delicious. In this special recipe by Chef Cameron Grant of Osteria Langhe in Chicago, vitello (or veal) is paired with canned tuna because fresh seafood wasn’t historically available because Piedmont wasn’t on the coast. Using pickled onions, capers, and cornichons meant that you could enjoy it all year round. Vitello tonnato was of humble origins.
“I like to think Osteria Langhe came from similar origins like our very low budget to open our restaurant. Likewise, the Midwest comes from humble roots celebrating the cow. Meat and potatoes has been a staple forever. In the same spirit of using beef with pantry staples that don't spoil easily. Vitello tonnato is a dish using modest ingredients to create something unique. Adding a fresh salad of frisée and a deep fried egg with a runny yolk is Midwestern in spirit," said chef Grant "It is a Piedmont classic and a traditional recipe I learned living there for over 2 years.”
Vitello Tonnato: A Recipe by Chef Cameron Grant
Ingredients:
Beef:
1 cut of beef
Salt & pepper to taste
Drizzle of olive oil
Tonnato sauce:
½ can of Albacore tuna
1 oz anchovy fillets
1 oz white anchovy
1 oz capers
1 oz cornichons
1 oz pickled onions
Juice from 3 lemons
½ oz Black pepper and more to taste
2 oz aioli or mayo
Tabasco to taste
Salt to taste
Crispy egg:
3 eggs
Salt to taste
Splash of vinegar
Water to fill
Flour to coat
Egg to coat
Bread crumb to coat
Method:
For the Beef:
Season beef with salt and pepper. Sear in a hot pan until the entire cut of meat is caramelized. Roast until 260 degrees F. This will ensure a pink center. Allow to rest. Cool beef. Slice to desired thickness. Transfer to plate.
Tonnato sauce:
Mix canned tuna with an electric mixer to make it fluffier and even. Remove tuna and place in bowl. Finely chop anchovy, capers, cornichons, pickled onions, lemon juice and black pepper. Add aioli or mayo and purée to incorporate. Place purée in a bowl with the tuna. Mix well. Add more lemon, salt, tabasco and black pepper to taste.
Crispy egg:
Bring salted water with vinegar to a boil. Add eggs. Cook for exactly 7 minutes. Immediately put in an ice bath. Once chilled, peel off the shell. Roll in flour. Dip in beaten egg. Roll in panko bread crumb. Deep fry until golden brown. Cut in half. The yolk will be runny.
Dress some arugula leaves with olive oil, salt, and pepper.
Place on top of pre-sliced and plated beef. Spoon tonnato dressing into the middle of the plate. Drizzle plate with olive oil, and sprinkle with black pepper. Serve warm.