Vitello Tonatto Fondue Recipe

Name: Vitello Tonatto Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra-virgin olive oil, divided; 1 tablespoon minced garlic; 2 tablespoons capers, finely chopped; 1 tablespoon chopped parsley leaves; 4 (3-ounce) veal scallopini; 1 tablespoon extra-virgin olive oil; 1/2 cup red wine; 1 (200-gram) can oil packed tuna, drained of oil; 2 teaspoon capers; 1 tablespoon caper brine; 1/4 cup olive oil; 1/4 cup water; 1 1/2 teaspoons chopped parsley leaves; 1 1/2 teaspoons lemon juice; Gray salt and freshly ground black pepper

Servings: persons

3/4 cup extra-virgin olive oil, divided
1 tablespoon minced garlic
2 tablespoons capers, finely chopped
1 tablespoon chopped parsley leaves
4 (3-ounce) veal scallopini
1 tablespoon extra-virgin olive oil
1/2 cup red wine
1 (200-gram) can oil packed tuna, drained of oil
2 teaspoon capers
1 tablespoon caper brine
1/4 cup olive oil
1/4 cup water
1 1/2 teaspoons chopped parsley leaves
1 1/2 teaspoons lemon juice
Gray salt and freshly ground black pepper

1
Special equipment: 8 (6-inch) wooden skewers
2
In a small saute pan heat 1/4 cup olive oil over medium heat, add the garlic and fry until golden brown, add the chopped capers, and the parsley to the pan, mix well and remove to a small bowl to cool.
3
Stir in 1/2 cup olive oil.
4
Lay out the veal pieces and cut in half lengthwise to achieve 8 strips.
5
Lay veal strips down flat in a non-reactive baking dish and spoon the cooled caper garlic mix over the top.
6
Let marinate for 20 to 30 minutes.
7
In a blender combine all ingredients and blend on high speed until smooth and well emulsified, check for seasoning and transfer to a small serving bowl.
8
Roll the marinated veal from end to end and skewer each roll on the end of the wooden skewers.
9
Heat a grill pan over high heat, and add 1 tablespoon olive oil, heat until hot but not smoking.
10
Add the veal skewers to the pan and cook on high for about 3 minutes on each side.
11
Remove to a serving dish.
12
Lower the heat on the grill pan to medium and add the red wine, reduce by half and spoon over the cooked veal skewers.
13
Serve alongside the tonatto sauce to dip veal skewers.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3/4 cup extra-virgin olive oil, divided, 1 tablespoon minced garlic, 2 tablespoons capers, finely chopped, 1 tablespoon chopped parsley leaves, and more.

Yes, Vitello Tonatto Fondue falls under the Seafood 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.

Vitello Tonatto Fondue

How did you like this recipe?

Frequently Asked Questions