Vitello Tonnato is a veal roast that is served chilled – during the blazing Italian summers. The white wine and aromatics used in the braise are forcefully injected in the meat under pressure making this Italian cold roast juicy and delicious from the inside out! It takes only 20 minutes to cook under pressure (versus one and a half hours on the stove-top).
The sauce, is an aromatic mixture of tuna and anchovies. Use a high-quality canned tuna in olive oil from a company that fishes tuna using dolphin-safe processing and fishing methods.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||15-25 min.||High(2)||Natural|
Summer Italian Veal Roast - pressure cooker recipe
Author: hip pressure cooking
Recipe type: pressure cooker
Veal roast can be expensive cut of meat, so feel free to substitute the veal with pork, beef or even turkey! Just make sure that the beef has very little marbling or veining on the inside so that you can get nice, compact, slices. You can also make the roast the day before company arrives.
- 2 tablespoons olive oil
- 1 pound or 500g veal roast (or two small ones)
- 1 onion, roughly sliced
- 1 carrot, roughly sliced
- 1 celery stalk, roughly sliced
- 2 galric cloves, whole
- 5 bay leaves
- 1 rosemary sprig
- 4 cloves (the spice)
- 1 tablespoon salt (or to taste)
- 1 teaspoon freshly ground pepper
- 1 cup white wine
- 1 cup water
For the tuna sauce:
- 3 Anchovies
- 1- 5½ oz (160g) can of Tuna in Olive Oil, strained
- 1 cup mayonnaise
- 2 tablespoons capers, rinsed if salted or drained if in oil
- In the pre-heated pressure cooker add the olive oil. Brown the meat on all sides.
- Move the meat to a dish, and to the empty pressure cooker add the onion, carrot and celery and swooshing them infrequently so they begin to take on a little color.
- Add the garlic, bay, rosemary and cloves,
- Put the meat back in the pressure cooker and cover with the salt, pepper wine and water.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15-25 minutes (depending on the thickness of the roast) at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Remove the roast and place it in a platter with a tin-foil tent to cool.
- Strain, and reserve the cooking liquid to use as meat stock in another recipe (like a pressure cooker risotto or polenta).
- When the roast is relatively cool, wrap tightly and put in the refrigerator to chill.
- To make the tuna sauce, puree all of the ingredients - except for the capers - until it is "sauce" consistency. If it is too thick, add some of the cooking liquid 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.
- Both the roast and the sauce can be prepared up to a day in advance.