Vitel tonné cooked in a pressure cooker, there are basically two versions with which it is prepared: cooking it in a casserole like a simple roast or immersed in boiling water. I even give you a third one, which I think is the best not only because it reduces time but especially because it ensures that the meat loses very little of its organoleptic characteristics. I know many of you are a bit skeptical, some even terrified, which is why I recommend checking out my link to clear up any doubts and fears: The pressure cooker and its use. So faster cooking, with a significant saving of time and money.
If you love the pressure cooker, or want to start trying it, then you shouldn’t miss the following 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
- 1.76 lbs Veal round
- 2 tablespoons extra virgin olive oil
- 2.1 oz white wine
- 1 onion
- 1 celery stalk
- 1 carrot
- 4.9 oz water
- 7 oz canned tuna
- 0.7 oz desalted capers
- 2 anchovy fillets in oil
- 4 tablespoons mayonnaise
- to taste pickled gherkins for decoration
- to taste desalted capers for decoration
- 1 sprig parsley for decoration
Tools
- 1 Pressure cooker
- 1 Blender
- 1 Immersion blender
- 1 Paper towels
Preparation
As always, take the meat out of the refrigerator at least an hour before, especially if the piece is large, to allow it to reach room temperature before cooking. In the meantime, prepare the celery, carrot, and onion by chopping them into medium pieces and place them directly inside the pressure cooker. Once the meat is at the right temperature, dry it with paper towels.
Place it in the pot and pour the extra virgin olive oil over it. Turn on the burner, keeping a high flame, and let it brown for about 7-8 minutes, or until a crust forms around the roast. Only at this point, deglaze with the hot white wine.
Also, pour in the required water, ensuring it is very hot as well; otherwise, you risk irreparably hardening the meat. Close the lid hermetically, lower the lid valve, and keeping the flame at maximum, wait for a loud whistle. Then lower to minimum and calculate 15-18 minutes of cooking. Turn off, wait at least 5 minutes, and then slowly lift the lid lever to release all the steam from the pressure cooker. Open, remove the roast, and let it cool on a cutting board or plate. Once it has cooled down, place it in the refrigerator for about two hours. This way, we can slice it easily and thinly. In the meantime, finely blend the cooking liquid along with the aromatics.
Note: if you don’t have the necessary time to wait for the roast to cool sufficiently, once cooled, wrap it in a sheet of aluminum foil and place it in the freezer for 30 minutes.
Pour it into a small pitcher or bowl, waiting to be used. In a cutter or blender, add the canned tuna, desalted capers, anchovy fillets, and the cooking liquid.
Chop finely, add the mayonnaise and mix well (add only one tablespoon at a time to determine how much you actually need). Finally, arrange the roast slices on a serving platter.
Sprinkle the meat slices with the sauce and decorate with pickled gherkins, some desalted capers, and fresh parsley leaves.
Serve the Vitel tonné cooked in a pressure cooker, chilled from the refrigerator on hotter days of the year or at room temperature.
Fill ice molds with the remaining cooking liquid and place them in the freezer. They will come in handy to flavor any type of dish.
Advice and storage
The veal with tuna sauce keeps in the refrigerator for two or three days, but as always, place it in a glass or ceramic airtight container to prevent contamination.
Avoid plastic carefully, so that the food doesn’t get contaminated.
You can freeze it, but remember to defrost in the fridge and not at room temperature as it is very harmful to our health.
If you prepare it the day before and cover it with the sauce, it will definitely be tastier.
