{"id":1997,"date":"2022-08-23T16:46:06","date_gmt":"2022-08-23T14:46:06","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/vitello-tonnato-francais\/"},"modified":"2024-06-13T15:39:22","modified_gmt":"2024-06-13T13:39:22","slug":"vitello-tonnato-francais","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/vitello-tonnato-francais\/","title":{"rendered":"Vitello Tonnato &#8211; Recette italienne"},"content":{"rendered":"<!--WPRM Recipe 18450-->\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Vitello Tonnato<\/h2>\n<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/08\/Vitello-Tonnato-Uebersichtsseite-150x150.jpg\" \/>\n\n<strong>Entr\u00e9e italienne froide \u00e0 base de viande de veau et de sauce au thon.<\/strong>\n\nLe Vitello Tonnato (de l&rsquo;italien vitello pour le veau et tonno pour le thon) est un plat typique du Pi\u00e9mont qui se sert froid. Il se compose de fines tranches de veau recouvertes d&rsquo;une sauce \u00e0 base de thon, de jaune d&rsquo;\u0153uf, d&rsquo;anchois, de c\u00e2pres, d&rsquo;huile d&rsquo;olive et de jus de citron. Le Vitello Tonnato fait partie des Antipasti classiques italiens. Essayez donc !\n<h2>Equipement<\/h2>\n<div class=\"wprm-fallback-recipe-equipment\">\n<ul>\n \t<li>Ficelle de cuisine<\/li>\n \t<li>Thermom\u00e8tre pour viande<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h2>Ingr\u00e9dients<\/h2>\n<h4>Pour la viande<\/h4>\n<ul>\n \t<li>400 g de r\u00f4ti de veau (de pr\u00e9f\u00e9rence d\u00e9coup\u00e9 dans le milieu et par\u00e9)<\/li>\n \t<li>2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive (pour la cuisson)<\/li>\n \t<li>2 branches de thym<\/li>\n \t<li>Sel<\/li>\n<\/ul>\n<h4>Pour la sauce au thon<\/h4>\n<ul>\n \t<li>40 g de thon (en conserve)<\/li>\n \t<li>1 jaune d\u2019\u0153uf<\/li>\n \t<li>1 cuill\u00e8re \u00e0 soupe de c\u00e2pres<\/li>\n \t<li>2 filets d&rsquo;anchois<\/li>\n \t<li>0,5 citron<\/li>\n \t<li>poivre noir (du moulin)<\/li>\n \t<li>125 ml d&rsquo;huile v\u00e9g\u00e9tale<\/li>\n<\/ul>\n<h4>Pour la d\u00e9coration<\/h4>\n<ul>\n \t<li>16 c\u00e2prons<\/li>\n \t<li>2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n \t<li>8 feuilles de roquette (optionnel)<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4><\/h4>\n<h2>Pr\u00e9paration<\/h2>\n<h4>Pour la viande<\/h4>\n<ol>\n \t<li>Attachez la viande en lui donnant une forme ronde, salez sur toutes les faces et faites-la revenir dans l&rsquo;huile.<\/li>\n \t<li>Introduisez un thermom\u00e8tre dans la viande ! Ensuite, faites-la cuire pendant 45 &#8211; 50 minutes au four \u00e0 100\u00b0 C en chaleur tournante. Elle est pr\u00eate lorsque la temp\u00e9rature au c\u0153ur atteint 55\u00b0 C.<\/li>\n \t<li>Laissez refroidir la viande cuite puis mettez-la au r\u00e9frig\u00e9rateur pour reposer pendant la nuit.<\/li>\n<\/ol>\n<h4>Pour la sauce au thon<\/h4>\n<ol>\n \t<li>Mettre l&rsquo;huile de c\u00f4t\u00e9. Mettez les autres ingr\u00e9dients dans un mixeur et mixer jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une masse homog\u00e8ne.<\/li>\n \t<li>Incorporez ensuite l&rsquo;huile goutte \u00e0 goutte.<\/li>\n \t<li>Si la cr\u00e8me de thon devient trop \u00e9paisse, elle peut \u00eatre dilu\u00e9e avec quelques gouttes d&rsquo;eau.<\/li>\n<\/ol>\n<h4>Dressage<\/h4>\n<ol>\n \t<li>Coupez le r\u00f4ti de veau en tranches aussi fines que possible.<\/li>\n \t<li>\u00c9talez une fine couche de sauce au thon sur chaque assiette. Puis disposer joliment quelques tranches de r\u00f4ti de veau dessus.<\/li>\n \t<li>Mettez un peu de cr\u00e8me de thon sur les tranches et poser le reste dans un bol sur la table.<\/li>\n \t<li>Garnissez le plat avec des c\u00e2prons, du poivre, de l&rsquo;huile d&rsquo;olive et de la roquette.<\/li>\n<\/ol>\n<\/div>\n<div class=\"wprm-fallback-recipe-notes\"><\/div>\n<div class=\"wprm-fallback-recipe-meta\"><\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n<div class=\"wp-block-gustini-products-sku\" data-sku=\"73121,71409,74068,74118\" data-name=\"Ce qu'il vous faut pour un parfait Vitello Tonnato\"><\/div>\n<h2>D&rsquo;o\u00f9 vient le Vitello Tonnato<\/h2>\nIl est tr\u00e8s probable qu&rsquo;il trouve son origine \u00e0 Cuneo, dans le Pi\u00e9mont. Mais la Lombardie, la V\u00e9n\u00e9tie et l&rsquo;\u00c9milie-Romagne sont \u00e9galement des r\u00e9gions candidates. Dans toutes ces r\u00e9gions, le Vitello Tonnato est fermement ancr\u00e9 dans la m\u00e9moire culinaire.\n\nLes premi\u00e8res mentions du plat dans sa composition originale datent du XVIIIe si\u00e8cle. \u00c0 l\u2019origine, la recette ne contenait pas de thon. Il est probable qu&rsquo;on l\u2019appelait \u00ab tonnato \u00bb car la viande \u00e9tait cuisin\u00e9e \u00e0 la mani\u00e8re d\u2019un thon.\n\n<a href=\"https:\/\/fr.wikipedia.org\/wiki\/Pellegrino_Artusi\" target=\"_blank\" rel=\"noreferrer noopener\">Pellegrino Artusi<\/a>, le grand gourmet et fondateur de la cuisine nationale italienne, pr\u00e9sente le plat dans sa version actuelle dans son livre \u00ab La scienza in cucina e l&rsquo;arte di mangiar bene \u00bb publi\u00e9 en 1891.\n\nEn plus de la version froide largement r\u00e9pandue, une version chaude \u00e9tait \u00e9galement tr\u00e8s appr\u00e9ci\u00e9e, surtout en Lombardie.\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" class=\"wp-image-18465\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/08\/Vitello-Tonnato-4.jpg\" alt=\"Geschnittenes Kalbfleisch wird auf einem dekorativen Teller f\u00fcr Vitello Tonnato drapiert\" \/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" class=\"wp-image-18462\" src=\"http:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2022\/08\/Vitello-Tonnato-1.jpg\" alt=\"F\u00fcr das Vitello tonnato wird Thunfischsauce neben das drapierte Fleisch gegeben\" \/><\/figure>\n<\/figure>\n<!-- END --><!-- \/wp:post-content -->","protected":false},"excerpt":{"rendered":"<p>Cette entr\u00e9e froide italienne allie veau et sauce au thon. Originaire de Pi\u00e9mont, Lombardie, V\u00e9n\u00e9tie ou \u00c9milie-Romagne, le Vitello Tonnato rappelle des recettes du XVIIIe si\u00e8cle, popularis\u00e9e par Pellegrino Artusi en 1891. Autrefois, on servait aussi une version chaude.<\/p>\n","protected":false},"author":2,"featured_media":1996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1997","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vitello Tonnato - Recette italienne - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/vitello-tonnato-francais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vitello Tonnato - Recette italienne - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Cette entr\u00e9e froide italienne allie veau et sauce au thon. Originaire de Pi\u00e9mont, Lombardie, V\u00e9n\u00e9tie ou \u00c9milie-Romagne, le Vitello Tonnato rappelle des recettes du XVIIIe si\u00e8cle, popularis\u00e9e par Pellegrino Artusi en 1891. Autrefois, on servait aussi une version chaude.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/vitello-tonnato-francais\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-23T14:46:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-13T13:39:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/vitello-tonnato-blogstage.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1650\" \/>\n\t<meta property=\"og:image:height\" content=\"1238\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/vitello-tonnato-francais\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/vitello-tonnato-francais\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Vitello Tonnato &#8211; 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