Are you a fan of Italian cuisine? Do you crave the perfect blend of flavors in one dish? Look no further than Vitello Tonnato, a traditional Piemontese dish that will take your taste buds on a delicious journey. With a tender cut of meat, rich sauce, and a hint of tanginess, this dish is an absolute delight. By mastering Magatello, the key ingredient in Vitello Tonnato, you can create a culinary masterpiece that will impress your family and friends. Let's dive into the details and learn how to achieve the ultimate Vitello Tonnato experience.

What is Magatello?

Magatello, also known as Eye Round Roast, is a lean and tender cut of beef. It is taken from the back leg of the cow and is prized for its fine texture and subtle flavor. When cooked to perfection, Magatello becomes melt-in-your-mouth tender, making it ideal for Vitello Tonnato.

Ingredients:

  • 2-pound Magatello roast
  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 garlic cloves
  • 4 cups chicken or vegetable stock
  • 1 cup dry white wine
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • Salt to taste

Preparation:

1. In a large pot, combine the onion, carrots, celery, garlic cloves, bay leaf, peppercorns, salt, chicken or vegetable stock, and white wine.

2. Place the Magatello roast into the pot, ensuring it is fully submerged in the liquid.

3. Bring the liquid to a boil, then reduce the heat to low and let it simmer for approximately 2 hours, or until the meat is fork-tender.

4. Once cooked, remove the Magatello roast from the pot and let it cool completely. Save the cooking liquid for later use.

5. Using a sharp knife, slice the Magatello into thin, even slices. Arrange the slices on a serving platter.

Preparing the Tonnato Sauce:

Ingredients:

  • 3/4 cup canned tuna, drained
  • 1/2 cup mayonnaise
  • 2 anchovy fillets
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

1. In a blender or food processor, combine the drained tuna, mayonnaise, anchovy fillets, capers, lemon juice, extra virgin olive oil, salt, and pepper.

2. Blend until the mixture is smooth and creamy.

3. Taste and adjust seasoning if needed. Add more lemon juice or salt according to your preference.

Assembling the Vitello Tonnato:

1. Spoon a thin layer of the Tonnato sauce over the sliced Magatello, covering it completely.

2. Reserve some of the sauce for serving.

3. Cover the platter with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together.

4. Remove from the refrigerator, drizzle with the remaining Tonnato sauce, and garnish with capers and freshly ground black pepper.

5. Serve chilled as a starter or main course, accompanied by crusty bread or a fresh salad.

Your Ultimate Vitello Tonnato Experience Awaits!

Now that you've mastered the art of cooking Magatello and preparing the Tonnato sauce, you're ready to indulge in the ultimate Vitello Tonnato experience. The tender and flavorful meat paired with the creamy and tangy sauce creates a harmonious combination that will leave you craving for more. Whether you're hosting a dinner party or simply treating yourself to a special meal, Vitello Tonnato is sure to impress. Buon appetito!

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