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Menu Plan for Summer I: Week 9, Day 2
Vitello Tonnato
Fresh Tomato and Green Olive Pasta Salad
Green Beans with Pesto
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
We've been doing a lot of French summer foods; I thought it time to visit more of the Mediterranean. Last night was a hint of Spain, tonight an Italian summer favorite: Vitello Tonnato. I know we often have foods that need some early prep time, but with this dinner, the entire meal is best prepared early in the day and left for the flavors to meld... Which makes it perfect for a summer picnic, entertaining, or a late evening dinner after a long day at the beach or exploring the local summer markets.
Vitello Tonnato Cold Veal in Tuna Sauce
Total time: 20 minutes plus at least 2 hours resting time
This is properly made with a veal roast that is braised for hours, then sliced thinly and served with the sauce. This is my shortcut version.... Summer cooking! I've included the traditional Tonnato Sauce as well as a version using commercial mayonnaise rather than the raw egg.
Ingredients:
- veal scallops, sliced thinly, 10oz (300gr)
- 3/4 cup chicken stock
- Tonnato Sauce, mayonnaise version
- 6oz (180gr) canned tuna, packed in oil - the best you can find, do not use fresh tuna
- 1/2 cup mayonnaise
- 3 anchovy fillets (or the equivalent in anchovy paste), drained and rinsed, optional
- 1 1/2 tbs lemon juice
- 1/4 tsp dry mustard
- 2 tbs capers, drained
- 2 - 6 tbs of the poaching liquid
Instructions:
- Heat chicken stock in a medium skillet.
- Add veal slices, a few at a time and poach briefly, until cooked through. If they are very thin and the stock hot, it should only take a few minutes per slice.
- Remove and cool.
- Reserve stock and allow to cool.
- Tonnato Sauce, mayonnaise version
- Put all ingredients, except poaching liquid, into a blender and purée until smooth.
- Pour into a bowl. Add some of the cool poaching liquid, 1 tbs at a time until the sauce is the consistency of very thick cream.
- Assembling the Vitello Tonnato:
- Pour a thin layer of sauce to cover the bottom of a large platter or baking dish.
- Lay the cooled veal slices over the sauce, trying not to overlap. If you must overlap put a layer of sauce between the meat.
- Pour the rest of the sauce over the veal, smoothing it to cover the veal completely.
- Cover with plastic wrap and refrigerate at least 2 hours, all day is better. You can garnish the platter with a few cherry tomatoes for color when serving...
Tonnato Sauce Traditional Version
Ingredients:
- 3/4 cup good olive oil
- 1 egg yolk If you are uncomfortable with the raw egg, make the mayo version below. Don't try an egg substitute
- 6oz (190gr) canned tuna, packed in oil - the best you can find, do not use fresh tuna
- 3 anchovy fillets, drained and rinsed (or the equivalent in anchovy paste)
- 2 tbs fresh lemon juice
- 1/4 tsp dry mustard
- 2 tbs capers, drained
- 2 tbs cream or milk or poaching liquid
- 2 - 6 tbs of the poaching liquid
Instructions:
- Put 1/4 cup oil, egg, tuna, anchovies, 1 tbs capers, mustard and lemon juice in the blender.
- Cover and blend on high speed a few seconds, until pureed and smooth.
- Remove 'cap' from blender top and, with blender running slowly, drizzle in the rest of the oil.
- Sauce should be thick and smooth and total blending time not more than 10 - 11 seconds.
- Pour into a bowl. Slowly stir in the cream or milk.
- Add some of the cool poaching liquid, 1 tbs at a time until the sauce is the consistency of very thick cream.
- Stir in the rest of the capers. If you prefer you can purée all of the capers - which I did, (albeit, accidentally).
Fresh Tomato and Green Olive Pasta
Total time: 25 minutes, 3 - 6 hours marinating
This uses the best of the summer garden: fresh tomatoes and fragrant herbs. 6 - 8 hours is the perfect time for the sauce to blend flavors. The olives tend to loose flavor after a day, so I don't plan leftovers with this.
Ingredients:
- 3 medium - large garden-ripened tomatoes
- 1/2 cup green olives, pimento stuffed
- 3 tbs good olive oil, plus 1 tbs if pasta cooked ahead
- 2 cloves garlic, minced
- 2 tbs fresh chopped oregano
- 2 tbs fresh snipped chives
- 1 tbs fresh chopped parsley
- 1 cup (2.8oz, 80gr) pasta, farfalle
Instructions:
- Peel tomatoes and roughly chop. Put into a large bowl.
- Cut olives in thirds and add to tomatoes.
- Mince garlic and add.
- Chop/snip herbs and add.
- Pour olive oil over all, stir to combine.
- Cover with plastic wrap and let sit at room temperature for at least 2 hours, 6 or 8 is better.
- When ready to serve:
- Cook pasta according to package directions, drain and add to sauce.
- Note: If you cook the pasta ahead, drain and toss with 1 tbs olive oil. Combine with the sauce when ready to serve - or before leaving on your picnic.
Note: The tomatoes, etc. need to sit without the pasta for the sauce to develop and the flavors to meld.
To Peel Tomatoes: Bring a medium pan 3/4's full of water to a boil on high heat. Drop tomatoes in for 30 seconds - start timing immediately. Remove tomatoes and drop into a bowl of cold water. If you are doing a lot of tomatoes you will have to add ice or change water to keep it cold. Now peel them with a knife or your fingers - peel will come off very easily. (You can peel peaches the same way)
Green Beans with Pesto
Total time: 15 minutes
Basil and beans are another classic pairing... So why not pesto and beans? Make sure to use a good quality olive oil.
Ingredients:
- 6oz (180gr) green beans
- 1 tbs good olive oil
- 1 tbs pesto
Instructions:
- Top and tail beans... cut off the ends.
- Cut into 1 1/2 inch lengths (4cm) or leave whole.
- Bring a medium saucepan half full of water to a boil over high heat.
- Add beans and blanch for 4 minutes, until crisp-tender.
- Drain beans and immediately submerge in an equal amount of very cold water.
- Drain again, spread out on paper towels and pat dry.
- Mix olive oil and pesto in a medium bowl.
- Add beans, toss to coat and refrigerate until ready to serve.
Cooking Schedule: 45 minutes, with 5 to serve |
Snip herbs, put into pasta serving bowl |
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