Recipe courtesy of Michael Chiarello
Episode: Fondue For You
Vitello Tonatto Fondue
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the marinade:
  • 3/4 cup extra-virgin olive oil, divided
  • 1 tablespoon minced garlic
  • 2 tablespoons capers, finely chopped
  • 1 tablespoon chopped parsley leaves
For the veal:
  • 4 (3-ounce) veal scallopini
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup red wine
For the tonnato sauce:
  • 1 (200-gram) can oil packed tuna, drained of oil
  • 2 teaspoon capers
  • 1 tablespoon caper brine
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 1/2 teaspoons chopped parsley leaves
  • 1 1/2 teaspoons lemon juice
  • Gray salt and freshly ground black pepper

Directions

Special equipment: 8 (6-inch) wooden skewers

In a small saute pan heat 1/4 cup olive oil over medium heat, add the garlic and fry until golden brown, add the chopped capers, and the parsley to the pan, mix well and remove to a small bowl to cool. Stir in 1/2 cup olive oil.

Lay out the veal pieces and cut in half lengthwise to achieve 8 strips. Lay veal strips down flat in a non-reactive baking dish and spoon the cooled caper garlic mix over the top. Let marinate for 20 to 30 minutes.

Meanwhile, prepare the tonatto sauce:

In a blender combine all ingredients and blend on high speed until smooth and well emulsified, check for seasoning and transfer to a small serving bowl.

Roll the marinated veal from end to end and skewer each roll on the end of the wooden skewers. Heat a grill pan over high heat, and add 1 tablespoon olive oil, heat until hot but not smoking. Add the veal skewers to the pan and cook on high for about 3 minutes on each side. Remove to a serving dish. Lower the heat on the grill pan to medium and add the red wine, reduce by half and spoon over the cooked veal skewers. Serve alongside the tonatto sauce to dip veal skewers.

IDEAS YOU'LL LOVE

Veal Skewers: Spiedini di Vitello

Recipe courtesy of Mario Batali

Stinco di Vitello with Marjoram

Recipe courtesy of Mario Batali

Swiss Fondue

Rockhill Fondue

Recipe courtesy of The Cheese Shop

Chocolate Fondue

Fruit Fondue

Cheese Fondue

Recipe courtesy of Emeril Lagasse

Fondue Vudu

Recipe courtesy of Alton Brown

Swiss Fondue

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Burgers, Brew & 'Que

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Burgers, Brew & 'Que

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c