Discover the Emporio Armani Caffè’s receipe of the Vitello Tonnato

Every week since the beginning of the containment period, the Emporio Armani Caffè & Ristorante unveils a typical Italian recipe to be prepared at home. After saffron risotto, spaghetti al pomodoro and tiramisu, the Emporio Armani house is this week exclusively presenting the gastronomic recipe for Vitello Tonnato, a typical Piedmontese dish.

The Armani house is once again celebrating Italian cuisine with a classic from the Piedmont region, Vitello Tonnato, a refined and delicate dish in the colours of Italy.

The house reveals the recipe of this essential classic and revisits it with ingredients that are easy to use in everyday life.

Here’s how to cook it at home!

For 2 people :

400 g veal fillet

Vegetable broth

Extra virgin olive oil

Salt and Pepper

50 g carrots

50 g celery

50 g onions

For the mayonnaise

105 g extra virgin olive oil

8 g Barolo red vinegar

A pinch of salt

1 tablespoon lemon juice

2 egg yolks

For the tuna sauce

Mayonnaise with olive oil

150 g tuna in brine

25 g desalted capers

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Cook the veal and the vegetables (carrot, celery and onion) cut into small cubes with a little olive oil in a saucepan. Season with salt and pepper. Cover with stock.

Cook lightly until the meat reaches a core temperature of 60°C. If you don’t have a thermometer, cook over moderate heat for about 25 min from the boiling of the stock. Then let it rest.

For the mayonnaise, mix the extra virgin olive oil, lemon juice, salt and vinegar.

Refrigerate for 1 hour. Then add the egg yolks and blend at maximum power.

Crush the tuna. Finely chop the capers. Mix with the mayonnaise.

Cut the meat into very thin slices, carpaccio style.

Serve by superimposing a slice of veal and a layer of tuna sauce.

Drizzle with olive oil.

Enjoy the tasting!

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