Vitello Tonnato (Emeril Lagasse) Recipe

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Vitello Tonnato (Emeril Lagasse)
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Ingredients
20
Count
Nutrition
650
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.
  2. Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours).
  3. To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight).
  4. To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve.
  5. Mayonnaise:
  6. 1 large egg, at room temperature*
  7. 1 tablespoon fresh lemon juice
  8. 1 cup olive oil
  9. 1/2 teaspoon salt
  10. 1/8 teaspoon freshly ground black pepper
  11. In a blender or food processor, combine the egg and lemon juice and process for 10 seconds. With the machine running, slowly pour in the oil through the feed tube and process until emulsified. Add the salt and black pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise can be stored in an airtight container in the refrigerator for up 24 hours).
  12. Yield: 1 1/4 cups
  13. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 649.61 Kcal (2720 kJ)
Calories from fat 287.16 Kcal
% Daily Value*
Total Fat 31.91g 49%
Cholesterol 246.2mg 82%
Sodium 870.37mg 36%
Potassium 1378.77mg 29%
Total Carbs 8.61g 3%
Sugars 3.53g 14%
Dietary Fiber 1.24g 5%
Protein 68.31g 137%
Vitamin C 3.5mg 6%
Vitamin A 0.2mg 5%
Iron 3.4mg 19%
Calcium 59.7mg 6%
Amount Per 100 g
Calories 125.54 Kcal (526 kJ)
Calories from fat 55.49 Kcal
% Daily Value*
Total Fat 6.17g 49%
Cholesterol 47.58mg 82%
Sodium 168.2mg 36%
Potassium 266.45mg 29%
Total Carbs 1.66g 3%
Sugars 0.68g 14%
Dietary Fiber 0.24g 5%
Protein 13.2g 137%
Vitamin C 0.7mg 6%
Iron 0.7mg 19%
Calcium 11.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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