Vitello Tonnato, Fairytale Eggplant, Pickled Onions, Capers, Parsley, Lemon

Adapted by
August 2020
Yield: 10 servings


1 kilogram European veal topside-cut, trimmed
Black pepper
Aleppo pepper
Fennel pollen
Italian olive oil
3 hard-boiled eggs, peeled
Two 5- ounce cans Italian tuna in olive oil
50 grams whole milk
10 grams colatura di alici, plus additional as needed
Lemon juice
Fairy Tale Eggplant:
100 grams olive oil
450 grams fairy tale eggplant, halved lengthwise
20 grams garlic cloves, crushed
30 grams thyme sprigs
Black pepper
Pickled Onions:
Ailisa Craig white onions, thinly sliced
Rice wine vinegar
White wine vinegar
To Assemble and Serve:
Extra virgin olive oil
Black pepper
20 grams salt-packed capers, rinsed
5 grams parsely, chiffonade
Pea greens dressed with black pepper, flaky sea salt, and olive oil
1 lemon wedge


For the Veal:

Heat oven to 350°F. Season Veal with salt, peppers, pollen, and oil. In a hot pan, sear Veal until golden brown. Transfer to a roasting pan lined with a rack. Roast Veal in oven until internal temperature reaches 130°F. Cool. Using a deli slicer, shave meat.

For the Tonnato:

To a Vitamix blender, add eggs, tuna, and milk; purée. While blending, add colatura and lemon. Taste and adjust salinity with additional colatura as needed.

For the Fairytale Eggplant:

In a cast iron pan, heat oil until starting to smoke. Add eggplant, cut-side down.  to the pan with the cut-side down. Add garlic and thyme. Baste eggplant until cut-side is dark golden brown and crunchy. Flip eggplant and season with salt and pepper. Skin- side should just kiss the pan. Drain eggplant on paper towels. Cool to room temperature.

For the Pickled Onions:

In a bowl, lightly coat onions in salt and sugar and macerate 20 minutes. Rinse onions, transfer to a separate bowl, add equal parts vinegars to cover, and pickle 1 hour; drain. 

To Assemble and Serve:

On a cool serving plate, shingle 85 grams Veal so the pieces overlap slightly. Scatter 40 grams Fairytale Eggplant on top. Season Tonnato with oil and pepper and re-emulsify. Drizzle 40 grams Tonnato over plate. In a bowl, combine capers, parsely, and 20 grams Pickled Onions; freely arrange on the plate, followed by the dressed pea greens. Serve with lemon.