Cold Veal Roast - Vitello Tonnato from Your Pressure Cooker|

photo by hip pressure cooking




- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 lb veal roast (or two small ones)
- 1 onion, roughly sliced
- 1 carrot, roughly sliced
- 1 stalk celery, roughly sliced
- 2 garlic cloves
- 1 cup white wine
- 4 cloves (the spice)
- 5 bay laurel leaves
- 1 rosemary sprig
- salt & pepper
- olive oil
-
For the tuna sauce
- 3 anchovies
- 6 ounces canned tuna in olive oil
- 1 cup of quality mayonnaise
- 2 tablespoons capers (rinsed if salted, drained if in oil)
directions
- Put two tablespoons of olive oil in the pressure cooker and, with the top off, brown the meat on all sides.
- Then add the onion, carrot and celery and swoosh them around in the pan a little bit. Next, add the garlic, bay, rosemary and cloves, a little pepper and abundant salt (about 1tbsp).
- Now, add one cup of white wine and one cup of water. Mix the contents of the pan so they all have contact with the water.
- Close the top of the pressure cooker, raise the flame to maximum until it begins to whistle. Then, lower the flame to medium-low and begin counting 20-30 minutes (depending on the thickness of the meat).
- When the time is up, release the vapor from the pan, remove the roast and place it in a platter with a tin-foil tent to cool. Strain, and reserve the cooking liquid. When the roast is relatively cool, put in the refrigerator to chill.
- For the sauce, blend all of the ingredients - except for the caper - until it is "sauce" consistency. If it is too thick, add some of the liquid that remained 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.
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