Vitello Tonnato

Pat the veal dry with paper towels and season it lightly all over with a little salt. If it's a loose piece rather than a neat roast, tie it with kitchen string so it holds its shape and cooks evenly.

• 900 g veal eye round

✅ C'est prêt quand : the veal is dry, lightly seasoned, and holds a neat, even shape

Put the veal in a pot just large enough to hold it, with the onion, carrot, celery, bay leaves, peppercorns, wine, salt and enough water to cover it by about 2 cm. Bring to a bare simmer — just a few bubbles breaking the surface, never a rolling boil — and cook gently for 45–55 minutes, until a thermometer in the thickest part reads 65°C (150°F). Keep the heat low the whole time; a hard boil tightens and dries out veal, giving you tough, stringy slices instead of silky ones.

• 1 onion
• 1 carrot
• 1 stalk celery
• 2 bay leaves
• 1 tsp black peppercorns
• 250 ml dry white wine
• 1.5 litres water
• 1 tbsp salt

✅ C'est prêt quand : a thermometer reads 65°C (150°F) in the center and the veal feels gently firm, not springy