Cold Veal Roast - Vitello Tonnato From Your Pressur

Name: Cold Veal Roast - Vitello Tonnato From Your Pressure Cooker|
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb veal roast (or two small ones); 1 onion, roughly sliced; 1 carrot, roughly sliced; 1 stalk celery, roughly sliced; 2 garlic cloves; 1 cup white wine; 4 cloves (the spice); 5 bay laurel leaves; 1 rosemary sprig; salt & pepper; olive oil; For the tuna sauce; 3 anchovies; 6 ounces canned tuna in olive oil; 1 cup of quality mayonnaise; 2 tablespoons capers (rinsed if salted, drained if in oil)

Servings: persons

1 lb veal roast (or two small ones)
1 onion, roughly sliced
1 carrot, roughly sliced
1 stalk celery, roughly sliced
2 garlic cloves
1 cup white wine
4 cloves (the spice)
5 bay laurel leaves
1 rosemary sprig
salt & pepper
olive oil
For the tuna sauce
3 anchovies
6 ounces canned tuna in olive oil
1 cup of quality mayonnaise
2 tablespoons capers (rinsed if salted, drained if in oil)

1
["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."]

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb veal roast (or two small ones), 1 onion, roughly sliced, 1 carrot, roughly sliced, 1 stalk celery, roughly sliced, and more.

Yes, Cold Veal Roast - Vitello Tonnato From Your Pressure Cooker| falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cold Veal Roast - Vitello Tonnato From Your Pressure Cooker|

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions