Rose veal is served rare atop a rich tuna sauce in this take on the classic Piemontese dish.
½ cup extra-virgin olive oil, plus more for roasting and garnishCincinnati chef Tony Ferrari believes rose veal loin or top round—roasted until rare—make for an impeccable vitello tonnato, a traditional Piedmontese antipasto. “Rose veal is great for this because of how flavorful it is on the raw or rare side,” Ferrari says. “With vitello tonnato, you want quality veal because, as with most things Italian, it’s a simple dish where less is more.
Unlike traditional veal, which typically comes from young cattle raised in unsanitary feedlots, rose veal is always pasture-raised, and can be purchased online from½ cup extra-virgin olive oil, plus more for roasting and garnishPosition a rack in the center of the oven and preheat to 425°F. Season the veal with salt and black pepper to taste, then drizzle lightly with extra-virgin olive oil and rub evenly to coat.
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