Vitello tonnato (veal with tuna mayonnaise)

Powerhouse nebbiolo is the grape from the northern Italian province of Piedmont and the basis for king wine Barolo. But there are also other, more accessible styles. What do you eat with them? Read the story in the buying guide first. Jolande Vos of I Love Food & Wine provides the right recipes. - TEXT JOLANDE VOS | IMAGE PEXELS.COM

Perhaps not obvious. But a Nebbiolo without wood maturation - for example, Albert Heijn's Langhe Nebbiolo - goes very well with the classic vitello tonnato, also from Piedmont. Well worth a try!

Vitello tonnato (veal with tuna mayonnaise)

Preparation 15 minutes

This is what you need

• 1 egg
• small clove of garlic, pressed
• pinch of salt
• 200 ml neutral oil
• 2 tbsp white wine vinegar
• 1 can of tuna in oil, drained
• capers 1 tbsp
• anchovy fillets 2, finely chopped
• lemon juice 1 tbsp
• freshly milled pepper
• 300 g sliced veal (fricandeau or roast)
• apple crisps, parsley, watercress or rocket salad

This is how you make it

First, make your own mayonnaise. To do this, place 1 egg, garlic and salt in a tall measuring cup. Carefully pour the oil onto this in a very thin stream. Put the hand blender on the bottom. Turn on the hand blender and slowly pull it up. This will give you a thick mayonnaise. Then add the vinegar and mix in. Crumble the tuna. Spoon through the mayonnaise: tuna, capers, anchovies and lemon juice. Re-mix with the hand blender until smooth. Season to taste with salt and pepper. Divide the veal slices among 4 plates. In the middle, spoon the tuna mayonnaise on top. Garnish with apple crisps and 'something green' (parsley, watercress or rocket).

Curious about more recipes? You can read them in WINELIFE Magazine 74. Order individual issues here!

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