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recipe for vitello tonnato?

asked by ECP about 4 years ago
5 answers 2380 views
84e1393f 0d16 4291 80cf 2c42b5acf188  noz photo
added about 4 years ago

You should try this recipe from our archives!

http://food52.com/recipes...

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 4 years ago

One of my all time favorites! Over the years, I've tweaked a bit, but the basic recipe I use if Marcella Hazan's from Essentials of Classic Italian Cooking. It's pretty perfect. If you don't have the cookbook, a quick Google turned it up online: http://www.cooking.com...

C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

The interesting thing about the traditional vitello tonnato is that the meat is poached and served cold with the tuna sauce. The poaching gives it sort of a gray color but don't be put off by that. I believe the original comes from Milano or somewhere nearby in Lombardia.

C124f579 1ed2 466c bea2 81f2e2833f4e  fb avatar
added about 4 years ago

we had this at the home of my husband's graduate student's family in milano. to lower the cost mama used sliced turkey breast. it seemed to me as good as veal, much cheaper and appeals to those who are against eating baby calf. try it as it really is a good substitute

671b6c39 4898 435f 92c5 89cd9b925088  img 3788
added about 4 years ago

I second the recommendation for Marcella Hazan's recipe. It is a bit time consuming, but well worth the effort. The sauce is best if you let it mellow in the fridge overnight.