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Vitello Tonnato Recipe - Great Italian Chefs Luca Marchiori shares his vitello tonnato recipe, a classic Piedmontese dish Slices of aromatic veal are served in a rich fish sauce made from tuna, capers and anchovy Serve as part of an antipasti platter, or by itself as a more filling main course
Vitello tonnato - Wikipedia Vitello tonnato is a Piedmontese dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna [1][2] It is served chilled or at room temperature, [3] generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner" [3]
Classic Vitello Tonnato Recipe - La Cucina Italiana Discover the classic recipe from Piedmont: vitello tonnato All the tips you need and every step of the recipe to make an excellent main dish according to tradition
What Is Vitello Tonnato And What Does It Taste Like? - Mashed Sometimes simply called "veal with tuna sauce," vitello tonnato hails from northern Italy, according to Serious Eats It traditionally consists of cooked, cold, thin slices of veal (though many experiment with other proteins) topped with a rich, creamy, assertive sauce containing capers, lemon, anchovies, and tuna
Vitello Tonnato Recipe: How to Make Vitello Tonnato Vitello tonnato, or vitel tonne, is a dish of chilled veal that's sliced and served in a creamy sauce made of tuna and capers It's one of the rare European dishes that combines meat and fish, which have been traditionally treated as separate courses
Exploring the Delicious World of Italian Vitello: A Guide for Food . . . Italian “vitello” refers to veal in Italian cuisine It is a tender and delicate meat sourced from young calves, and is a popular ingredient in traditional Italian dishes such as vitello tonnato (thinly sliced veal with tuna sauce) and saltimbocca (veal wrapped in prosciutto and sage)
How to Make Vitello Tonnato, a Classic Piedmontese Dish Piedmont, where it’s called vitel tonnè, may stake its claim on this dish of thinly sliced, slow roasted veal (vitello), coated with a purée of white tuna, eggs and anchovy (the tonnato sauce), served slightly chilled
Vitello Tonnato Recipe - Food Network 6 1 2 to 7- ounce can tuna fish, preferably imported from Italy and preferably packed in olive oil Small can (2 ounces) flat anchovy fillets, packed in olive oil 3 to 4 tablespoons nonpareil
Vitello Tonnato Authentic Recipe - TasteAtlas This recipe, courtesy of the Italian Academy of Cuisine, is for vitello tonnato as prepared in the region of Lombardy, meaning that the sauce is served warm and thickened with a roux instead of mayonnaise