Salade “Vitello tonnato”. I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since.. Vitello Tonnato is a kind of 'surf and turf' from the north-eastern region of Piemonte. As a child, I spent several magical summers there at my uncle's house, cycling through seemingly endless fields of maize and picnicking in the hills around Asti.
He's found the sauce to be a great way to use the scraps that result.
There are many versions of this classic Italian dish; it has been served to me in all the regions of Italy, but I think it originated in Lombardy.
It is not hard to make, and it is really refreshing on a hot summer day.
Vous pouvez cuisiner Salade “Vitello tonnato” using 12 ingrédients et 4 pas. Voici comment cuisiner ça.
Ingrédients de Salade “Vitello tonnato”
- Préparez 500 Gr de roti de veau (noix).
- C'est 1 de boite de ton au naturel.
- Préparez 1 de bouillon cube.
- C'est 10-12 de tomates cerises.
- Préparez 200 Gr de salade mesclun.
- Vous avez besoin 1 de citron.
- Préparez de Des câpres.
- C'est de Qqs olives noires.
- Vous avez besoin 1 de jaune d'oeuf.
- C'est 20 cl de d'huile.
- C'est 1 C de à S de moutarde.
- C'est de Copeaux de parmesan.
It looks beautiful on a buffet table. It can be made ahead and stored in the fridge for several days. Originally from Gourmet with two decades of revisions. At the counters, specially decorated for the season, you'll find Peck's famous pâté, Russian salad, vitello tonnato, lobster with pink cocktail sauce, stuffed turkeys, zampone, tortellini, and many other dishes that always bring the flavor and magic of Christmas to the table.
Salade “Vitello tonnato” étape par étape
- Faire bouillir une grande casserole remplie d’eau et du cube de bouillon, ajouter la viande et laisser cuire 1h. Réserver et laisser refroidir la viande..
- Preparer la sauce mayonnaise : mélanger le jaune d'oeuf et la moutarde puis monter la mayonnaise et diluer petit à petit avec l'huile. Ajouter ensuite le jus de citron et le thon égoutté et emietté très finement. Rajouter qqs cuillères de bouillon pour diluer la sauce. Garder la sauce au frais..
- Couper la viande en très fines lamelles..
- Disposer la salade, ajouter les tomates, olives, câpres, puis la viande et napper avec la sauce au thon. Ajouter les copeaux de parmesan et déguster.
Here's the recipe for their Russian salad. Not only is it delicious, though, it's just as good when made with pork. The Charred Broccoli with Tonnato from Six Seasons. Photo by Laura Dart and A. Joshua McFadden's new and life-essential cookbook Six Seasons (source of the tuna melt casserole.