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Vitello tonnato
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Vitello tonnato, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Vitello tonnato. Vitello tonnato (vitello tonnato), a Piedmont dish from Italy. Here is the whole thing, one move at a time.
On screen. Vitello tonnato
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Vitello tonnato, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Vitello tonnato. Vitello tonnato (vitello tonnato), a Piedmont dish from Italy.
On screen. Vitello tonnato
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out beef sirloin, canned tuna in water, capers, egg, olive oil. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide saucepan, Scale, Slotted spoon.
On screen. Wide saucepan · Scale · Slotted spoon
Scene 5 · step · 7s
Step 1
Shot. Vitello tonnato: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Vitello tonnato. Heat to a bare shiver, about 170°F / 77°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, canned tuna in water, capers, egg, olive oil, lemon juice, anchovy, low-sodium chicken broth, kosher salt. Vitello tonnato is cooked in Piedmont as its own plate, not as a copy of a restaurant menu. Poach the beef until just done, chill it, and cover thin slices with a sauce of tuna, caper, and a little olive oil. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Vitello tonnato: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Vitello tonnato is cooked in italy. Fish is done when it just turns opaque and separates. Past that it dries.
On screen. Vitello tonnato is cooked in italy. Fish is…
Scene 7 · step · 7s
Step 3
Shot. Vitello tonnato: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Vitello tonnato, until the edges take a little color. Poaching liquid should shiver, not boil. Boiling tightens the protein.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Vitello tonnato: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Poach 15 min in real time.
Voiceover. Add the remaining weighed foods and cook Vitello tonnato at a bare shiver, about 170°F / 77°C. Start checking at 15 minutes. Vitello tonnato is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Add the remaining weighed foods and… · Poach 15 min
- 🇮🇹 ItalySouthern Europesig-italy-vitello-tonnato-sig-italy-vitello-tonnato-9
Step 5
step · italy
Scene 9 · step · 6s
Step 5
Shot. Vitello tonnato: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Vitello tonnato, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Vitello tonnato, not the…
- 🇮🇹 ItalySouthern Europesig-italy-vitello-tonnato-sig-italy-vitello-tonnato-10
Step 6
step · italy
Scene 10 · step · 7s
Step 6
Shot. Vitello tonnato: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Vitello tonnato for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in italy, with the sauce or garnish that belongs to it. Film Vitello tonnato in this shot order and no other: a rest under a loose cover; a skewer pulled from the center; a spoon making a path through the sauce; the table set with the garnish in a small bowl. Slate words for the editor: anchor, patina, flint, thistle, iron, blister, simmer, kilnfire, birch, pebble.
On screen. Rest Vitello tonnato for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Vitello tonnato is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Vitello tonnato looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Vitello tonnato turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Vitello tonnato, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 277 calories, with 32.8 grams of protein. Pai marks it Moderate.
On screen. 277 kcal · 32.8 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Vitello tonnato
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Vitello tonnato from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.