Hi incurable travellers,
A meal in Langhe and Roero can never start without a heap of starters. Among the most traditional ones, we can include the ‘tartare’, with raw beef fillet rigorously beaten with knife and seasoned with oil and salt and the ‘vitello tonné’, which has nothing to do with tuna, but its name is affected by some French resonances.
The vitello tonné recipe has about two hundred years of life and provides a delicious sauce to spread on thin slices of veal.
Ingredients for vitello tonné:
- A veal thigh
- An onion
- Two cloves
- Two pepper grains
- A piece of cinnamon
- Two bay leaves
- Ten anchovies
- A spoonful of wheat flour
- A hard-boiled egg yolk
- Ten capers
- White vinegar
Directions of vitello tonné:
Take the veal thigh, cover it with equal parts of white vinegar and water; add salt, an onion, two cloves, two grains of pepper, a piece of cinnamon and two laurel leaves and let it rest.
The next day, in a saucepan, put the meat to brown with a bit of butter. Meanwhile, melt ten well cleaned anchovies in soft butter; add a tablespoon of flour, a grinded egg yolk; add the marinade where the meat has already been resting and bake.
When the sauce is congealed, add grinded capers previously washed in hot water and pass the intingulum to the sieve. Remove the meat; slice and cover it with the sauce.
Vitello tonné is served cold.
There is also a modern revision of this well-known recipe of Langhe and Roero in which the sauce is prepared with mayonnaise, adding the capers previously washed and finely chopped and the tuna in oil grinded.
The story of my food and wine tour in Langhe and Roero thanks to Italydifferent continues in the following article: Mixer fried platter, while if you missed the first part of the article I suggest that you read: Food and wine in Langhe, ut if you are an incurable traveller interested in Langhe and Roero under the historical, artistic and cultural aspect, the article for you is: What to see in Langhe.
Article translated from Italian by Chiara Casagrande