Vitello Tonnato (Milano)

Veal With Tunny Fish and Anchovies

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is one of the most delicious of the characteristic Italian dishes and is especially good in summer.


  • Two lbs. of fillet of young veal
  • 4 large anchovies in brine
  • 4 ozs. of tunny fish in oil
  • 1 onion
  • 2 carrots
  • 1 stick of celery
  • 1 bayleaf
  • 2 cloves, oil, the juice of 1 large lemon
  • 2 tablespoons of capers, salt and pepper.


Remove all fat and gristle from the meat. Take 2 anchovies, cut them in half and remove the bones. Cut them into 8 thin strips, lard the fillet of veal with them and tie up the fillet with string. Put sufficient water in a saucepan to cover the veal, add the onion, stuck with 2 cloves, the sliced carrots, celery, the bayleaf, and a handful of coarse salt. Bring to the boil and add the veal. Simmer for 1½ hours. Then remove the meat from the water and drain thoroughly. Carve into very thin slices, and put these slices in an earthenware vessel or casserole only just sufficiently large to hold them so that they will be closely packed. Cover with the following sauce: Bone the 2 remaining anchovies, and pound in a mortar with the tunny fish. Then add oil gradually as in the making of mayonnasie, and finally the lemon juice. The sauce should be somewhat liquid, and should cover the meat. Finally add the capers and let this stand in a cold place for a day or two. To serve, arrange the slices on a dish, pour the sauce over them and garnish with slices of lemon.