Vitello Tonnato Classico Piemontese
Piedmont (Turin)
Piedmont's summer antipasto: cold poached veal topside sliced thin and blanketed with a creamy tuna-anchovy-caper sauce. The veal is poached in court-bouillon with aromatic vegetables until just cooked (60–65°C core), then rested in the poaching liquid until completely cool — this keeps it moist. The tonnato sauce in the original Piedmontese preparation is made from tinned tuna in olive oil, anchovy, capers, egg yolks (hard-boiled), and olive oil pounded to a smooth emulsion — no mayonnaise in the traditional version. Served at room temperature with a scattering of extra capers.