This morning in the kitchen, we welcome Chef Giulio Medizza from Bellini Providence making Vitello Tonnato.


  • 2 pounds Veal loin
  • 1/2 cup Tuna preserved in oil
  • 1/2 cup mayonnaise
  • 1 tsp capers
  • 1 each filet of anchovy
  • 1 tsp white wine
  • Salt


  1. Pan sear veal loin to a golden brown, and finish in the oven to reach an internal temperature of 145 degrees.
  2. Let the roast rest in the fridge overnight.
  3. In a blender, blend all the remaining ingredients to obtain a smooth sauce.
  4. Slice the roast paper thin and arrange it on a plate and top with a thin layer of the sauce.
  5. Garnish with a caperberry.

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