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Veal with tuna sauce

Specialità fredda di origine piemontese, è l’esempio di come pesce e carne possano convivere in una preparazione dove i capperi e le acciughe, che viaggiano sulla via del sale, fungono da perfetti cerimonieri.

Makes 4 servings:

  • 800g top round of veal
  • 50g butter
  • 1 sprig of thyme
  • 1 dl white wine
  • 3 dl beef broth
  • salt
  • pepper
  • 200g celery
  • 50 g capers from Pantelleria

Marinate the top round of veal with salt and pepper, roast it in a pot with butter and spices until it is well browned on every side, then vaporize the white wine and add the beef stock. Place it in the oven at 160°C for about 40 minutes. Remove and let it cool. The meat should be cooked medium.

Clean the celery keeping the smaller leaves in the center and peel the outer part, cut into pieces and boil three minutes in a large amount of salty water. Desalinate the capers.

For the tuna sauce:

  • 200 g Jerusalem artichoke
  • 80 g tuna in oil
  • 30 g extra-virgin olive oil
  • 2 dl vegetable broth
  • 1 scallion

Clean and thinly slice the scallion and then softly bronze them in a pot with extra-virgin olive oil. Add the Jerusalem artichokes skinned and sliced and cover in the broth.

Bring to a boil until they are cooked and then pass them into a blender with the tuna without the oil until you achieve a perfectly smooth cream.

In this way you achieve a Tuna sauce much lighter and flavorful than the version with mayonnaise.


Place a spoonful of sauce on a plate and spread it in the form of a circle. Above the sauce place the pieces of veal and in the center the cooked celery. Finally, garnish freely with the capers.

“You may garnish this plate with the white leaves from heart of the celery. This give the dish a pleasant aromaticity and freshness.”

Alfio Ghezzi Chef Ferrari