Recipe courtesy of Michael Chiarello
Episode: Fondue For You
Vitello Tonatto Fondue
Total:
50 min
Prep:
20 min
Inactive:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
20 min
Inactive:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
20 min
Inactive:
20 min
Cook:
10 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fondue Finally*: Reloaded

Recipe courtesy of Alton Brown

Chocolate Fondue (Without a Fondue Pot)

Recipe courtesy of Zoë François

Cheese Fondue

Recipe courtesy of Emeril Lagasse

Chocolate Fondue

Recipe courtesy of Emeril Lagasse

Asian Fondue

Recipe courtesy of Emeril Lagasse

On TV

Simply Laura

7:30am | 6:30c

Simply Laura

8:30am | 7:30c

Simply Laura

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here