© Bvlgari
Attention food lovers and all dolce vita enthusiasts: vitello tonnato, or vitel tonnè, is a Piemontese gem loved and served at the finest Italian tables worldwide. Delicate and flavorful, this land-sea pairing dates back to the 17th century. Originally, it featured an anchovy sauce as a substitute for salt, the ultimate luxury of the time. The tuna joined the sauce in the 19th century, and mayonnaise in the 1950s, giving it the creamy texture we love so much.
With three Michelin stars, Niko Romito, a self-taught chef with astonishing talent, brilliantly revisits this Piemontese classic at his table Il Ristorante at the Bvlgari Hotel on Avenue George V (€34). His secret? Low-temperature-cooked round of veal, a light sauce elevated by hard-boiled eggs, a touch of caper powder, and tomatoes for a chic and delicious twist. The verdict? A dish that has won unanimous praise from Turin to Paris, and today we reveal the recipe to create a sauce as flavorful as the chef’s.
Ingredients to shop for
- 2 hard-boiled eggs
- 350g of well-drained oil-packed tuna
- 2 or 3 anchovies
- 50g of celery
- 50g of carrots
- 50g of onions
- 1 garlic clove
- Rosemary, thyme
- 300g of peanut oil
- Vinegar
- Lemon juice
- 15g of already desalted capers
Recipe:
Sauté the vegetables in a pan with the rosemary.
Blend all ingredients, adding a splash of water if necessary, until you achieve a smooth and uniform sauce.
If low-temperature cooking is reserved for professional kitchens, the veal round can be boiled in water on very low heat for a delicate cook, ensuring it is pink but not rare.
Once cooked and cooled, it’s important to slice the veal into very thin slices before seasoning it with the sauce.
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