Step 1 of 3
Vitello tonnato
Put the veal in a snug pan with the wine, vegetables, bay, cloves, salt and enough water to just cover. Bring to a bare simmer and cook 50–60 minutes, until a thermometer in the centre reads about 62°C. Leave it to cool in the liquid.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Vitello tonnato take?
4 hr 20 min all in — 20 min prep, 1 hr cook, 3 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 portions. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Fish, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free.
7 more questionsFewer questions
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Blender, Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Veal girello → Veal topside. Also lean; cook it gently and slice even thinner.
Any tips from this recipe?
Slice the veal cold from the fridge; a very sharp knife gives the thinnest slices. Serve it cool rather than fridge-cold: take it out half an hour before.
Can I prepare this ahead?
Slice the cold veal very thinly. Lay the slices overlapping on a platter, covering each layer with sauce. Cover and chill at least 3 hours, ideally overnight, and scatter with capers before serving.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.