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Parmesan Vitello Tonnato
  • Prep
  • Total
  • Serving

Parmesan Vitello Tonnato

Elevate your appetizer menu with a refined take on the Italian classic. Tender veal carpaccio is paired with a savoury tuna sauce made with Bella Lodi cheese, briny capers, pickled red onions and Parmesan cheese petal chips for a balance of richness, freshness and texture. With make-ahead components and quick assembly, this elegant starter delivers premium presentation and efficient execution.

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Parmesan Cheese

Parmesan

With its rich, fruity hazelnut taste and a perfumed, delicate and spicy aroma, this cheese is extremely versatile. It can be shaved over salads, pasta dishes and garlic bread, grated into sauces and more.

Bella Lodi

Bella Lodi

Made from carefully selected farm milk in Lodi, Italy, and aged for a minimum of 16 months, our hard-ripened cheese has a black rind that gives it an exclusive, savoury yet nutty flavour. This cheese is also lactose-free!

Ingredients

Vitello Tonnato

  • 150 g Veal Carpaccio
  • 50 ml Tuna Mayo
  • 3 Caper Berries, halved
  • 10 g Capers
  • 10 g Pickled Red Onion
  • 1 pinch Parsley, chopped
  • 1 pinch Cracked Black Pepper
  • 100 g Parmesan Cheese Petals Chips

 

Tuna Bella Lodi Mayo

  • 1 tin good-quality Tuna
  • 75 ml Mayonnaise
  • 50 g Bella Lodi Cheese, finely grated
  • 1 pinch Black Pepper
  • Juice of 1 Lemon Wedge
  • 1 pinch Basil, minced

 

Veal Carpaccio

  • 400 gr Veal Tenderloin
  • Olive Oil
  • 10 gr Dijon Mustard
  • 1 pinch Salt & Pepper

Directions

Tuna Bella Lodi Mayo

  1. Combine Tuna, Mayonnaise, Bella Lodi cheese, Black Pepper, Lemon Juice and Basil in a food processor.
  2. Blend until completely smooth.
  3. Refrigerate until ready to use.

Veal Carpaccio

  1. Place the meat in the freezer for 15 minutes to firm up - this will allow for easier slicing.
  2. Remove from the freezer and slice the tenderloin into thin slices - each around 25 gr.
  3. Whisk the mustard, olive oil, salt and pepper together. Brush all the slices with the mixture.
  4. Working one at a time, place the meat between two sheets of parchment and using a tenderizing hammer, working from the center out to the edges, gently tap until very thin.
  5. Now using a rolling pin, flatten the meat a little more working the sauce into the meat.
  6. Keep the meat in the parchment, wrap, let it set a bit and then refrigerate until needed.

Assembly

  1. Arrange the Parmesan Petals on a parchment lined baking sheet and cook in the oven until lightly crisp.
  2. Arrange the Veal Carpaccio on a serving plate, folding some slices slightly to create height and visual appeal.
  3. Drizzle the Tuna Mayo evenly over the carpaccio.
  4. Scatter the Caper Berries, Capers and Pickled Red Onion across the plate.
  5. Garnish with Parsley and Cracked Black Pepper.
  6. Serve with crisp Parmesan cheese petal chips alongside the carpaccio for added crunch and flavour.

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