

Vitello Tonnato is a veal roast that is served chilled – during the blazing Italian summers. The white wine and aromatics used in the braise are forcefully injected in the meat under pressure making this Italian cold roast juicy and delicious from the inside out! It takes only 20 minutes to cook under pressure (versus one and a half hours on the stove-top).

The sauce, is an aromatic mixture of tuna and anchovies. Use a high-quality canned tuna in olive oil from a company that fishes tuna using dolphin-safe processing and fishing methods.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 4 L or larger none 15-25 min. High(2) Natural