Delicious Recipe from Chef Fabio Morisi

Vitello Tonnato

Chef Fabio Morisi's in-house chef, Fabio Morisi, shows us how to prepare this Piedmontese veal dish using a vacuum technique.

Vitello Tonnato Vacuum Technique
SOURCE: Piedmont, Italy // PREPARATION: Difficult // AUTHOR: Plato Gianni Pinto

Vitello Tonnato

For the sauce

Ingredients [Serves 4]
5 oz. Tuna in oil
7 oz. Homemade mayonnaise
½ oz. Desalted capers.
Fine salt to taste
2.5 oz. Optional white wine
Optional mixed lettuce
Edible flowers

Place the tuna, capers, salt and white wine in the food processor. Grind at maximum speed for 10 seconds. Stop and add mayonnaise. Return to shred at medium speed for 10 seconds. Keep in the fridge.

For the veal round

4 lbs. Veal round
2 carrots
1 onion
1 stalk of celery
Coarse salt to taste
1 oz. Parsley
Capers, cherry tomato, basil and escarole for garnish

Clean extra fat from the veal. Place in a plastic bag for vacuum cooking with the rest of the ingredients. Seal with vacuum machine and cook for a period of seven hours at a temperature of approximately 126º F. You may also use a steam oven or Ronner. Remove the meat and allow to rest in the refrigerator until ready to eat. Slice the round and place on a serving dish. Garnish with capers, cherry tomato, basil and escarole. Pour the vitello tomato sauce over the meat and serve.


This photo was taken at Sinfoni Rossini restaurant in Madrid, where the executive chef Gianni Pinto makes this dish taste great. Thank you Gianni!

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