Vitello tonnato

Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore come together to create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.

Enjoy this month's perfect pairing for Cavallotto Langhe DOC Freisa, featured in the premium wine club case for July 2025.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi

Vitello Tonnato
Chilled Veal with Tuna Sauce
Serves 6-8

Time: ~1 hour active, plus cooling

Ingredients

For the veal:

• 1¾ lb (800 g) veal eye of round (girello or magatello), or if you’d like to use a more sustainable cut, beef blade roast

• 1 carrot, peeled and chopped

• 1 celery stalk, chopped

• 1 yellow onion, halved

• 1 garlic clove, peeled

• 1 bay leaf

• A few whole cloves

• A few black peppercorns

• 1 cup (250 ml) dry white wine

• 6 cups (1.5 litres) water, or enough to cover

• 3 Tbsp extra-virgin olive oil

• Kosher salt, to taste

For the sauce:

• 2 eggs

• 3 anchovy fillets in oil

• 3.5 oz (100 g) canned tuna in oil, drained

• 1 tsp (5 g) salt-packed capers, rinsed and soaked

• ⅔ cup (150 ml) veal broth, reserved from poaching liquid

• Capers or caperberries, for garnish

Method

• In a large stockpot, combine the veal with the carrot, celery, onion, garlic, bay leaf, cloves, peppercorns, wine, water, and olive oil. Season generously with salt.

• Bring to a gentle boil over medium-high heat. Skim away any foam that rises to the surface.

• Reduce the heat, cover, and simmer gently for 40–45 minutes, or until the internal temperature of the meat reaches 150°F (65°C).

• Remove the veal from the broth and allow it to cool completely. Strain and reserve about ⅔ cup (150 ml) of the poaching broth.

Salsa Tonnata

• In a small pot, place the eggs in cold water. Bring to a boil and cook for 9 minutes. Drain, cool under running water, then peel and quarter.

• In a blender or with an immersion blender, combine the eggs, drained tuna, anchovies, and rinsed capers. Add the veal broth gradually and blend until smooth and velvety. Adjust thickness with more broth if needed.

• Once the veal is fully chilled, slice it thinly using a sharp, smooth-edged knife.

• Arrange the slices on a serving platter. Spoon the tuna sauce generously over the center.

• Garnish with whole or halved capers