About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Skewered Veal Cubes and Pork Sausage Pan-Roasted with Sage and White Wine | Main | La Fiorentina - Grilled T-Bone Steak, Florentine Style »

Vitello Tonnato – Cold Sliced Veal with Tuna Sauce

I’m glad I was able to get a veal roast. After making this, I cannot imagine using any one of the substitutions. Thanks Beth!


This is a simple but sophisticated recipe. The first step is to poach the veal in a broth of vegetables and water. While that is cooling I prepare the sauce. After 32 weeks of cooking, I was finally able to make mayo. About time! The tuna sauce for this dish is a blend of homemade mayo, tuna, anchovies, capers, olive oil and lemon juice. The sauce is spread on a platter and layered repeatedly with the cooled, thinly sliced veal. The dish is then refrigerated for 24 hours. It is brought to room temperature before serving.

first layer

This dish was a success. I liked it but I cannot explain why. I can definitely see this being served at a dinner party. With each bite I can taste the sweet, tender veal and all of the ingredients in the tuna sauce. My palette recognizes all the flavors but I’m not sure I am appreciating them fully in this combination. Perhaps the right wine pairing would make this all come together. I’m not sure what would be a choice. Please leave me a comment if you have a vino suggestion.

serving of Vitello Tonnato

Comments (2)

This won't help with the wine, but we LOVE tonnato sauce, and I make it all the time. Try it over cold grilled chicken for an easy dinner, OR tossed with cooked pasta and arugula!

Marcella Hazan:

Unless it's the photographic perspective, Irene, it looks rather thick. Vitello tonnato should be a few thin lightly sauced layers of veal lying very flat on a platter. As for the wine, a flinty white would suit Deborah, an off-dry Gewurztraminer or Riesling would suit Victor.

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This page contains a single entry from the blog posted on November 1, 2010 3:35 PM.

The previous post in this blog was Skewered Veal Cubes and Pork Sausage Pan-Roasted with Sage and White Wine.

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