When it comes to Argentine cuisine, the holidays wouldn’t be complete without Vitel Toné. This creamy, savory dish is a staple on Christmas and New Year's tables across Argentina, offering a unique blend of Italian roots and local traditions. If you're new to this dish or curious about its history and preparation, this blog is your go-to guide.
What is Vitel Toné?
Vitel Toné is a cold dish made with thinly sliced veal, smothered in a rich sauce of tuna, mayonnaise, anchovies, and capers. It’s served chilled, making it perfect for Argentina's warm holiday season. The dish hails from Italy, specifically from the Piedmont region, where it is known as Vitello Tonnato. Immigrants brought it to Argentina, and it has since become a festive favorite.
Why Is Vitel Toné So Popular in Argentina?
- Cultural Fusion:
Argentina’s culinary heritage is deeply influenced by Italian immigration, and Vitel Toné is a prime example of this blend. It’s a comforting reminder of home for many families of Italian descent. - Perfect for Warm Weather:
As December is summer in the Southern Hemisphere, cold dishes like Vitel Toné are ideal for festive meals. - Tradition:
Preparing Vitel Toné has become a cherished family tradition, passed down through generations.
How to Make Vitel Toné
While every family has its version of the recipe, the classic preparation includes the following steps:
Ingredients:
- 1 kg of veal (or an alternative meat like chicken if preferred)
- 2 cups mayonnaise
- 1 can of tuna in oil
- 3-4 anchovies
- 1 tablespoon capers
- 1 cup of milk or cream
- 1 cup of vegetable or beef broth
- Salt and pepper to taste
Steps:
- Cook the Veal:
Simmer the veal in a pot with vegetables (like carrots, celery, and onion) until tender. Allow it to cool and slice it thinly. - Prepare the Sauce:
Blend tuna, mayonnaise, anchovies, and capers with milk or cream until smooth. Adjust the consistency with broth. - Assemble the Dish:
Arrange the veal slices on a platter, layering them with the sauce. Garnish with capers and refrigerate for a few hours before serving.
Tips for a Perfect Vitel Toné
- Choose the Right Cut of Meat: Opt for a lean, tender cut like eye of round.
- Chill Well: Vitel Toné is best served cold, so allow ample refrigeration time.
- Get Creative with Garnishes: Add a sprinkle of parsley, lemon zest, or hard-boiled egg slices for extra flavor and visual appeal.
Pairing Suggestions
Vitel Toné pairs beautifully with crisp white wines like Torrontés or light reds such as Pinot Noir. For non-alcoholic options, sparkling water with a splash of lemon complements the dish well.
Vitel Toné: A Dish That Tells a Story
Every bite of Vitel Toné is a celebration of Argentina’s multicultural heritage. Whether you’re sharing it with family at a holiday feast or trying it for the first time, this dish is more than just a recipe—it’s a tradition that brings people together.
So, why not add a touch of Argentine flavor to your holiday table this year? Try making Vitel Toné and experience a taste of Argentina's rich culinary history.