Procedure

Preparing the veal:
Bring a pot of water to the boil with the carrot, celery, onion, bay leaves, rosemary, coarse salt and peppercorns.
Submerge the veal topside and cook over low heat for about 1 hour or until the meat is tender.
Once cooked, let the veal cool in its broth to keep it soft. When it is cold, drain it and cut it into very thin slices.

Prepare the tuna sauce:
Blend the tuna with the anchovy fillets, capers, hard-boiled egg yolks and lemon juice until you obtain a smooth cream.
Add the mayonnaise and mix well. Season with salt and pepper to taste.

Assemble the dish:
Arrange the veal slices in a single layer on a serving platter.
Cover evenly with the tuna sauce, spreading it gently with a spatula.

Garnish with balsamic pearls:
Sprinkle a few pearls of Midolini 10-year-old Balsamic Vinegar over the top of the sauce. Their sweetness and acidity perfectly balance the rich flavors of the tuna sauce.
Add a few fresh parsley leaves or a few whole capers to complete the decoration.

Serve:
Let the vitello tonnato rest in the refrigerator for at least 30 minutes before serving, to allow the flavors to blend.
Serve the dish cold, as an appetizer or light second course.

Suggestion

The pearls of 10-year-old balsamic vinegar add a refined and modern touch to the classic vitello tonnato. You can replace the pearls with a few drops of Midolini 10-year-old balsamic vinegar. For a perfect pairing, serve it with a Friulano or Pinot Grigio.