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

Ingredients:

  • 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

Directions:

  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.

Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.