7.22.2010

vitello tonnato (cold veal roast with tuna sauce) - via pressure cooker

I have gotten such an enthusiastic response to my pressure cooker recipes that I posted this one, and many more new ones, on my new blog dedicated to pressure cooking.  Come and visit hip pressure cooking... and make a pressure cooker recipe request, or post your own!


The white wine and aromatics used in the braise are forcefully injected in the meat under pressure making this Italian cold roast juicy and delicious from the inside out! It takes only 20 minutes to cook under pressure (versus one and a half hours on the stovetop), 20 minutes to cool, and a little more than an hour to chill in the refrigerator.

vitello tonnato - cold veal roast in tuna sauce
Veal roast can be expensive cut of meat, so feel free to substitute the veal with pork, beef or even turkey!  Just make sure that the beef has very little marbling or veining on the inside so that you can get nice, compact, slices. You can also make the roast the day before company arrives, and the sauce about an hour before serving.

1 lb. or 500g veal roast (or two small ones)
1 Onion, roughly sliced
1 Carrot, roughly sliced
1 Celery stalk, roughly sliced
2 Cloves of Garlic
1 cup of White Wine
4 Cloves (the spice)
5 leaves of Bay Laurel
1 branch of Rosemary
Salt & Pepper to taste
Olive oil

For the tuna sauce:
3 Anchovies
1 can of Tuna in Olive Oil
1 cup of quality Mayonnaise
2 tbsp. of capers (rinsed if salted, drained if in oil)

Put two tablespoons of olive oil in the pressure cooker and, with the top off, brown the meat on all sides.  Then add the onion, carrot and celery and swoosh them around in the pan a little bit.  Next, add the garlic, bay, rosemary and cloves, a little pepper and abundant salt (about 1tbsp).  Now, add one cup of white wine and one cup of water.  Mix the contents of the pan so they all have contact with the water. Close the top of the pressure cooker, raise the flame to maximum until it begins to whistle.  Then, lower the flame to medium-low and begin counting 20-30 minutes (depending on the thickness of the meat). 

When the time is up, release the vapor from the pan, remove the roast and place it in a platter with a tin-foil tent to cool.  Strain, and reserve the cooking liquid. When the roast is relatively cool, put in the refrigerator to chill.

For the sauce, blend all of the ingredients - except for the caper - until it is "sauce" consistency.  If it is too thick, add some of the liquid that remained from the roast. If it is too runny, add a little more tuna (strained from the oil).

To serve, slice the roast thinly, cover with sauce and sprinkle capers on top.


Serves about 6





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1 comment:

Laura said...

sembra delicioso, Laura! One of my favorite dishes. Can't wait to try. tanti saluti, Laura

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