Delicious UK – (10)October 2019

Vitellotonnato

SERVES6 ASA STARTER. HANDS-ON TIME 20 MIN,

PLUS RESTING

KNOW-

HOW

Toensureyourvealhasbeen

rearedtohighwelfarestandards,

chooseBritishroseveal.

FOOD

TEAM’S

TIP

You’llhavesauceleftover– drizzle

it oversaladorspreadontocrostini

with white beans as a nibble.

• Splasholiveoilforfrying


• 400gBritishrosevealescalopes,at
  roomtemperature(seeKnow-how)


• 4 headsredchicory, leaves separated
  andhalved


• 60gwildrocket


• A fewfreshflatleafparsleysprigs,
  leavesroughlychopped


• Parmesan shavings to serve

FORTHETONNATOSAUCE

• 1 mediumfree-rangeeggyolk


• 1 tspwhitewinevinegar


• 2 anchovyfilletsinoil,finelychopped


• 1 tbspcapers,plusextra to serve


• ½tspdijonmustard


• ½x 145gcantopquality,line-caught
  tunainoliveoil,drained


• Finelygratedzestandjuice½ lemon


• 50mlextra-virginolive oil


• 50ml light olive oil

YOU’LLALSONEED...

• Food processor

1 Forthetonnatosauce,puttheegg

yolk,vinegar,anchovies,capers,

mustard,tunaandlemonzestina food

processor,thenblenduntilsmooth.With

themotorrunning,veryslowlypourin

boththeoilstoforma smoothsauce

witha loosemayonnaiseconsistency.

Tasteandseason,addingthelemon

juiceandblackpepper(anchoviesand

capersarequitesalty,butyoumight

needtoadda pinchofsalt).Setaside.

2 Heata littleoliveoilina largefrying

pan,thenaddthevealescalopesandfry

ona highheatfor1-2minutesoneach

side.Transfertoa lippedbakingtray

andseasonwell.Setasidetorest.

3 Whenreadytoserve,slicethevealinto

thinstrips.Arrangeona platter(ordivide

among6 plates)withthechicory,rocket

andparsley,thendrizzleoverthetonnato

sauce.Scatterthesaladwitha fewextra

capers,parmesanshavingsandground

blackpepper,thenservestraightaway.

PERSERVING191kcals,12.4gfat(2.1g

saturated),18gprotein,1.4gcarbs

(0.4gsugars),0.2gsalt,0.8gfibre

WINEEDITOR’SCHOICEA young,bright

barberahasthefreshaciditytotakeon

the sharper elements of the tonnato.

136 deliciousmagazine.co.uk

hungry traveller.

TRY

THISAT

HOME

RECIPE: JEN BEDLOE. FOOD PHOTOGRAPH: ALEX LUCK. FOOD STYLING: SOPHIE AUSTEN-SMITH. STYLING: VICTORIA ELDRIDGE

WHERETOSTAY

• LangheCountryHouseA
  renovated18th-centuryfarmstead
  B&B(above)nearNeiveservinga
  greatbreakfastspreadfulloflocal
  goodies.There’sa poolforthe
  s u m m e r.langhecountryhouse.it


• AscheriHotelis builtoverthe
  cellarsoftheAscheriwiner yinBra,
  soa visitandtastingareessential.
  Itsinformalrestaurant,Osteria
  Murivecchi,hasa vine-draped
  terrace.ascherihotel.it


• Mongallettoisa friendly
  agriturismowithterraceandpool,
  overlookingtheRoerovillageof
  Castellenado.Expectheartydishes
  suchasrabbitinarneiswinewith
  herbs.mongalletto.it


• CasaScaparoneNearAlba,this
  artfullyrusticagriturismohas
  heritage-chicroomsanda twinkly
  courtyardforconvivialtraditional
  dinners.casascaparone.it

GETTINGTHERE

Packagesinclude:eightnightsin

Turin(Piedmont’scapital)andthe

LanghewithCitalia(citalia.com)

from£1,199ppB&Bwithcarhireand

Gatwickflights;orInntravel's

(inntravel.co.uk)Piedmont’sHills&

Vineyardsseven-nightself-guided

walkingholidayfrom£985ppB&B

withluggagetransfers(flightsextra).

BAfliestoTurinfromGatwickfrom

£66return.Ryanairfliesfrom

Stanstedfrom£15one-way.Zest

CarRental(zestcarrental.com)

offersa week’shirefrom£121.

FORMOREINFOontravellingin

Piedmont,visitlangheroero.it.