Vitel Toné cooked in a pressure cooker, there are basically two versions it is prepared with: cooking it in a pot like a simple roast or immersed in boiling water. I even provide you with a third one, which I believe is the best not only because it reduces the cooking time but also because it makes sure that the meat loses very little of its organoleptic characteristics. I know many of you are a little wary, some even terrified, and that’s why I recommend you take a look at my link to clear any doubts and fears: The pressure cooker and its use. So, faster cooking with an obvious saving of time and money.
If you love the pressure cooker or want to start trying it, then you must not miss the next delicious recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lbs Veal round
- 2 tablespoons extra virgin olive oil
- 1/4 cup white wine
- 1 onion
- 1 stalk of celery
- 1 carrot
- 2/3 cup water
- 7 oz tuna in oil
- 3/4 oz desalted capers
- 2 anchovy fillets in oil
- 4 tablespoons mayonnaise
- to taste pickles for garnish
- to taste desalted capers for garnish
- 1 bunch parsley for garnish
Tools
- 1 Pressure cooker
- 1 Blender
- 1 Immersion blender
- 1 Paper towel
Preparation
As always, take the meat out of the fridge at least an hour before, especially if the piece is large, to ensure it reaches room temperature before cooking. Meanwhile, prepare the celery, carrot, and onion, cutting them into medium pieces and putting them directly into the pressure cooker. Once at the right temperature, dry the meat with paper towels.
Put it in the pot as well and pour the extra virgin olive oil over it. Turn on the stove, keeping a high flame, and let it brown for about 7/8 minutes, or until a sort of crust forms around the roast. Only then deglaze with the hot white wine.
Pour the required water, but make sure it’s also very hot, otherwise, the piece of meat may harden irreparably. Close immediately hermetically, lower the lid valve and keep the flame on high, waiting to hear a loud hiss. At that point, just lower to the minimum and calculate 15/18 minutes of cooking. Turn off, wait at least 5 minutes, and then slowly lift the lid lever to let out all the steam contained in the pressure cooker. Open, remove the roast, and let it cool on the cutting board or a plate. As soon as it has cooled down, put it in the fridge for about two hours. This way, we will be able to cut it easily and thinly. Meanwhile, finely blend the cooking liquid including the aromas.
Note: if you don’t have the time to wait for the roast to cool to the right point, once cooled, wrap it in a sheet of aluminum foil and put it in the freezer for 30 minutes.
Pour it into a small pitcher or bowl, waiting to be used. In a food processor or blender, add the tuna in oil, desalted capers, anchovy fillets, and the cooking juices.
Finely chop, add the mayonnaise, and mix well (add only one tablespoon at a time to see how much you actually need). Finally, distribute the roast slices on a serving plate.
Sprinkle the meat slices with the sauce, and decorate with pickles, some desalted capers, and fresh parsley leaves.
Serve our Vitel Toné cooked in a pressure cooker chilled from the fridge on the warmest days of the year or at room temperature.
Fill the ice molds with the remaining cooking juices and put them in the freezer. They will be useful to flavor any dish.
Tips and Storage
Vitel Toné can be stored in the refrigerator for two or three days, but as always, put it in a glass or ceramic container with an airtight lid to prevent contamination.
Avoid plastic carefully to ensure the food is not contaminated by it.
You can freeze it, but remember to thaw it in the refrigerator, not at room temperature, as this can be very harmful to your health.
If you prepare it the day before and cover it with the sauce, it will surely be tastier.
