Vitello tonnato - for 2

Vitello tonnato - for 2

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"Vitello tonnato – veal with tuna-mayonnaise sauce – is such a gloriously passé concept it has never ceased to be cool. The hostess trolley of Italy. Traditionally, boiled veal is served slathered in sauce. I like to lighten it a little, so use rare roast veal, thinly sliced, and serve it atop a slightly velouté version of the dressing. The whole lot I garnish with crudités, to pep each mouthful with a vibrant flavour and contrasting texture – morsels of caper, celery, parsley, radishes and broad beans in spring." Jacob Kenedy

You will be provided with all the necessary ingredients to complete this dish for 2 persons. It will have 3 short steps which are detailed on a recipe card, a youtube video, and a group Zoom cook-along on Wednesday 20th May at 7pm.

Allergens/Dietary -All packs of this dish contain fish, egg and broad beans. All ingredients are essential and cannot be substituted. All packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. 

You will need:
- Plates

Your pack serves 2 as an antipasto (or 1 as a main), and contains:

  1. Salsa tonnata -this is a fresh mayonnaise, made with tuna, anchovy, capers and oregano. The eggs are British Lion – so safe to eat raw.
  2. 2 roses of veal. We have salt-cured the meat, roasted it rare, sliced it thinly and formed it into roses for you 
  3. Mixed garnishes of caper, celery, parsley, radishes and broad beans. The broad beans have been just cooked in boiling water. The larger ones we also shell, the smaller ones we leave in the skin, as it is palatable when young.

ENJOY! This is a delicate dish, suited best to a nutty or complex white wine, or a bright and mineral  or light-but-complex red – ruche, schiopppetino, barbaresco, barolo, etc.