07 Jan Vitello Tonnato with Roasted Tomato Salad
By Chef Michael Lombardi of SRV in Boston
This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond.
Yield: 6 servings
Ingredients:
Preparation:
Heat dehydrator to 165°F. On a dehydrator tray, spread lemon slices and dehydrate until completely dry. On a sheet tray, spread anchovies and air dry overnight. Using a coffee grinder, grind lemon and anchovy, separately, to powders.
In a bowl, combine salt, 2 tablespoons Lemon Powder, and 1½ tablespoons Anchovy Powder. Completely coat veal in spice rub; set aside 30 minutes. In a cast iron, heat oil until almost smoking. Sear veal on all sides (center should remain raw). Transfer seared veal to refrigerator. When fully cooled, thinly slice veal as with carpaccio and shingle onto parchment paper. Cover and refrigerate.
In a pot, bring wine to boil. Add stock, lemon, and bay leaf; simmer. Poach tuna in slowly simmering court bouillon until cooked through. Remove lemon and bay leaf. Transfer tuna to Vitamix blender with 1 cup court bouillon; purée. Cover and refrigerate. Sauce will thicken as it chills.
Turn on broiler. On a sheet tray, combine all ingredients. Broil mixture until tomatoes begin to burst, stirring occasionally to prevent burning. Tomatoes should shrink by half. Set aside to cool.
In a bowl, combine all ingredients plus 2 cups Roasted Tomatoes. Reserve.
On a chilled serving plate, arrange veal in a single layer; brush with oil. Scatter Tomato Salad on top. Spoon some Tonnato around plate. Finish with herbs.
Ingredients
Directions
Heat dehydrator to 165°F. On a dehydrator tray, spread lemon slices and dehydrate until completely dry. On a sheet tray, spread anchovies and air dry overnight. Using a coffee grinder, grind lemon and anchovy, separately, to powders.
In a bowl, combine salt, 2 tablespoons Lemon Powder, and 1½ tablespoons Anchovy Powder. Completely coat veal in spice rub; set aside 30 minutes. In a cast iron, heat oil until almost smoking. Sear veal on all sides (center should remain raw). Transfer seared veal to refrigerator. When fully cooled, thinly slice veal as with carpaccio and shingle onto parchment paper. Cover and refrigerate.
In a pot, bring wine to boil. Add stock, lemon, and bay leaf; simmer. Poach tuna in slowly simmering court bouillon until cooked through. Remove lemon and bay leaf. Transfer tuna to Vitamix blender with 1 cup court bouillon; purée. Cover and refrigerate. Sauce will thicken as it chills.
Turn on broiler. On a sheet tray, combine all ingredients. Broil mixture until tomatoes begin to burst, stirring occasionally to prevent burning. Tomatoes should shrink by half. Set aside to cool.
In a bowl, combine all ingredients plus 2 cups Roasted Tomatoes. Reserve.
On a chilled serving plate, arrange veal in a single layer; brush with oil. Scatter Tomato Salad on top. Spoon some Tonnato around plate. Finish with herbs.