Which wine with vitello tonnato

One of my favorite recipes, and a success story, is vitello tonato. Unfortunately, I don't have the patience of a saint in the kitchen, so I avoid complicated recipes. Every now and then I'll pluck up the courage and try it again, but usually, somewhere along the line, I think, "That could be faster"—which sometimes works out, sometimes not. So I don't do it anymore: spending hours in the kitchen or choosing a recipe so difficult that it's doomed to failure. Did I mention I have very little patience?

Then you have to make choices. Hence a very simple version of the classic Italian dish: vitello tonato . There are also recipes where you prepare the veal fricandeau yourself, which takes hours, but the local butcher does it very well too 😉

Vitello tonato, ingredients:

This is based on a starter for 4 people.

• 300 grams of veal fricandeau
• 1 can of tuna (in oil)
• 1 egg
• 1/2 teaspoon mustard
• 3 anchovies
• 1 to 1.5 deciliters of olive oil
• 1 tablespoon lemon juice
• 1 tablespoon capers for mayo
• a few capers as decoration
• salt, white pepper

Recipe: Vitello tonato

It would have been even easier if you bought the mayonnaise in a jar, but hey, this mixing deal is worth it. Another great tip from me: if you don't have a blender, only use the yolk for the mayonnaise.

• Throw the egg, mustard, tuna, anchovies and lemon juice into the blender.
• Mix briefly and then pour in the olive oil – in as thin a stream as possible – while the blender is running.
• Stop when the mayonnaise has reached the desired thickness in your opinion.
• Place the mayonnaise in a bowl and mix in the capers (not all of them)
• Take nice plates from the cupboard and cover them with the veal fricandeau
• Spoon a generous amount of the tuna mayonnaise over the top and serve with some extra capers

Want to know more about wine and food? Score The Wine and Food Bible by Victoria Moore – a fantastic book full of wine and food pairings.

Which wine do you drink with vitello tonnato?

A delicious combination with the vitello tonato is the Soave Classico , a white wine from northern Italy. Soave Classico owes its freshness to the minerals and less to the fruity acidity, like you'd find in a Sauvignon Blanc. The aroma is often floral, and the flavor offers many layers: fruity (candied to ripe white fruit), salty, and a hint of bitterness. Beautiful! Pieropan Winery makes some gems. I also think Inama 's is fantastic.

Another wine that suddenly comes to mind is the Roero Arneis from Piedmont . A white grape variety from Piedmont that you never hear anyone talk about. Like Soave, this might be a different type of wine than you're probably used to. It has a distinct bitterness. Typically Italian, we'd say.

Do you prefer red? Look for light red wines, the fruity kind. This could be a slightly chilled Valpolicella are. Or the verduno pelaverga , that doesn't seem wrong at all to me.