#tonnato sauce

[crushoncinthia]

Tonnato Sauce

To make a versatile and simple spread or dip, Chef John's tonnato sauce recipe combines tuna and anchovies with mayonnaise and garlic.

[transascendant]

Recipe for Tonnato Sauce To make a versatile and simple spread or dip, Chef John's tonnato sauce recipe combines tuna and anchovies with mayonnaise and garlic.

[pouringforever]

Gloriosa is one of my favourite restaurants in Glasgow, and i go almost every time im up in Scotland & Rosie Healey has been a big influence and inspiration on the way I cook for quite a while now

[drowsinginspace]

Off Menu Tag

I've been listening to a lot of Off Menu Podcast these days, so I've tried to think about my own Dream Restaurant Menu, and I've decided to transform it into a tag. I'm not sure if it existed before on tumblr, but still, if you're unsure about it go listen to some episodes too, if you want!

You're in the dream restaurant and a genie waiter is ready to take your dream meal order:

Where does your dream meal take place? I would love to say something romantically beautiful like "in space" or "on the seaside", but the truth is it has to be indoors and without many distractions, otherwise I can't enjoy it as much, I'm not going to lie.

Still or sparkling water? Still, please. Room temperature is fine unless it's summer, then I'll get a iced tea instead.

POPPADOMS OR BREAD? Bread, and it has to be a particular one from my town's bakery, because they make it heavenly. Although in 2020, before the pandemic, one particular restaurant blew my mind by serving us extravirgin olive oil to eat with the bread: ate it only once since because the surprise was never the same, and it's just oily bread afterwards. But a nice surprise the first time nonetheless.

Dream starter: Last May I had a "vitello tonnato" (veal with tuna sauce) so good at a restaurant that I had to go there again just to buy some more of just that. I never used to eat that before, and if so, I'd prefer turkey instead of veal, but that one was very good. And it was served as if they were little roses as well!

Dream main course: So, since we have "first" and "second" course here, and both are main courses, I am not really sure what to say. I cannot choose a pizza if we're counting the rest of the meal because that's just going to be two meals, and I physically cannot do that. I'll have to choose pasta, then. Very Italian of me. I'll choose spaghetti with the vegetable sauce my mum makes because they're delicious. The sauce has some tomato, carrots and zucchini in it.

Dream side dish: Just every vegetable you can find. Broccoli, cauliflower, carrots, potatoes, boiled, roasted or grilled, in any way. BUT also those little snacks we call "salatini", maybe a little German sausage in some of them, just for fun, and some guacamole. Little delicacies like those.

Dream drink: I don't drink alcohol, because I don't like how it tastes in my mouth, so I'll get a mocktail. I really liked the virgin mojito I tasted on holiday last July, but I think I'll get something fruity and sweet for this particular meal.

Dream dessert: In 2019 I went to a course outside of my region by train and when I came back I stopped for dinner at my favourite pizzeria: the dessert I got then, I NEVER found since. It was a WONDERFUL cherry millefeuille and it was PERFECT. A perfect end to this meal as well.

Tagging, with no pressure whatsoever: @2minutes2midnight, @agentofship, @andmethefivefooter, @cryingatships, @pollodigitale,

@mycatisatool, @an-imaginary-raven, @the-sky-the-stars-the-sea, @hismercytomyjustice, @laurengoesforaspin

@stitch-me-not, @linameka, @the-eclectic-wonderer, @genetic-lottery-unicorn, @apathbacktoyou, @thepondstogether

I also tag whoever is reading this! (just tag me if you do it! I love reading menus and stories!)

And friends, if you feel uncomfortable talking about food or about your relationship with it, you are definitely allowed to skip this post altogether <3

I hope you all have a lovely day! :)

[semprelibera]

the idiot on that post who doesn't know about cacio e pepe, white pizza, and countless other dishes...

but you know what's funny. they just sound mad europeans managed to also make iconic use of 'their' ingredients. well do better yourself then !

I KNOW like, my point was that what the world considers iconic “Italian” dishes are actually Italian-American or Italian-inspired American (heavy in tomato sauce), while to us Italians, as well as people who are familiar with real Italian cuisine, the dishes which we’d consider iconic are actually older than the Columbian exchange or only use “Old World” ingredients...

I mean, if I had to say what the most iconic (as in the ones that everyone knows and can find outside of their region) dishes which do not contain American ingredients are, I’d say:

Ferratelle, castagnole, focaccia, piadina, arancini/e, Sicilian cassata, Sicilian cannoli, crostoli/frappe/chiacchere/cenci/galani/lattughe*, Neapolitan pastiera, carbonara, gricia, cacio e e pepe, fegato alla veneziana, castagnaccio, panforte, seadas, cornetto, basil pesto, maritozzo, torrone, zeppole, Maraschino cherries, bruschetta, struffoli, granita, gelato, erbazzone, porchetta, cotognata, frutta di Martorana, nacatole, torta della nonna, taralli/tarallini/tarallucci, grissini, savoiardi/pistokkeddos, ciambelline al vino, farinata, fregula, risotto alla milanese, pizza bianca, tortellini in brodo, crostata, babà, baicoli, budino di riso, ciambellone, biscotti del Lagaccio, cantucci, cotoletta alla milanese, biancomangiare, panettone, gubana, canestrelli, brasato al Barolo, brigidini, pasta con le sarde, canederli, ravioli ricotta e spinaci, pere al vino, cannoncino, pane carasau and guttiau, casatiello, gnocchi alla bava, chnéffléné, coda d’aragosta, bomba/bombolone, crema fritta, tigella/crescentina, delizia al limone, frìtołe, gelo di melone, krumiri, mandorlato, malfatti, meringa, necci, saltimbocca alla romana, mostaccioli, pasta di mandorle, ribollita, panelle, pasta e ceci/fagioli/lenticchie/fave, pasticciotto, polenta, risotto alla marinara, torta pasqualina, frisella, focaccia di Recco, agnolotti, gnocco fritto, sbrisolona, zabajone, vitello tonnato, passatelli in brodo, mozzarella in carrozza, amaretti, ciambella, brioscia, plenty of pizze including the original Marinara which is way better than the one people call Marinara today...

*No campanilismi here 🇮🇹

While I’d say that the most iconic Italian dishes which do contain American ingredients are:

Gnocchi di patate, graffa, crocchè (potato); pizza Margherita, pizza alla marinara, pappa al pomodoro, lasagne alla bolognese, lasagne alla napoletana, parmigiana di melanzane, insalata caprese, sfincione, timballo, sun-dried tomatoes, caponata (tomato); tortelli di zucca, gnocchi di zucca (pumpkin); ‘nduja, pasta all’arrabbiata (hot chilies); tiramisù, gianduja, baci di dama, salame di cioccolato, cuneesi al rhum, zuppa inglese, setteveli, zuccotto, Modica chocolate (cocoa); corn polenta, pan meino (maize); pandoro, panna cotta (vanilla); peperonata (bell peppers); zucchine alla scapece, pasta alla nerano (courgettes).

So yes, while the Columbian exchange did influence Italian cuisine, either by leading to the evolution of pre-existing dishes (EG.: pangiallo was invented over 2000 years ago and nowadays it’s not uncommon to see people add dark chocolate to the recipe; the original pizza alla marinara did not contain tomato sauce and was made with anchovies, capers, garlic, black Gaeta olives, oregano and olive oil - all of which are very Mediterranean ingredients) or to the creation of new ones, but claiming that New World ingredients-based dishes are all there is to Italian cuisine, or that its most iconic dishes are made with them is factually wrong and the reason why this stereotype exists in the first place is due to Italian-American culture/US stereotypes of Italy and Italians being passed off as authentic Italian and its spread outside of the US is a direct result of US cultural imperialism.

I also find it ironic how they all conveniently ignore that Asian, African and other European cuisines outside of Italy’s also use American ingredients... I have yet to see someone claim that shahi paneer is not Indian or that paprikás csirke is not Hungarian while I have seen plenty of Americans claim that pizza Margherita (which they believe is the only kind of pizza there is) is actually American just because tomatoes are not native to Italy.

[figatellulaque]

Aubergines et courgettes à la plancha, riz basmati, sauce tonnato (thon, œuf, moutarde, parmesan, huile de pépins de raisin, ail, jus de citron). Finition caprons, copeaux de parmesan, roquette, piment cheveux d’ange, et huile piquante.

[videoddd]

A Creamy, 2-Minute Tonnato Sauce Is the Secret to This Tuna Noodle Casserole

Often associated with 1950s middle America, tuna noodle casserole is a creamy and indulgent baked pasta topped with canned tuna flakes and sweet peas. This version skips the classic canned cream of mushroom soup and instead uses tonnato sauce, a bold and salty Italian seasoning made from puréed canned tuna, anchovies and mayonnaise, to add richness and zing. Frequently Asked Questions What is…

[artsychowroamer]

Pick of the Month: Ferraro's Kitchen

AUTHOR: ARTSY CHOW ROAMER

Pick of the Month:

FERRARO’S KITCHEN

I kept hearing people talk about an Italian restaurant in Blue Ridge, Georgia that sounded new to me. Why hadn’t I already discovered this wonderful place with the chef from Venice offering authentic bites in a casual spot right next door to his cozier formal dining room?

Why in all my walkabouts had I not wandered upstairs to the inviting place where the crowds sat outside enjoying the day along with their wine and appetizers while speaking the language of foody heaven? Hello Ferraro’s Kitchen! I know you now and am ready to share.

SOME HISTORY

The family-owned restaurant is a second spot for Chef Igor Ferraro and his wife Christina. Having established their style and flavors in the “Mimo district” of Miami, they have brought it now to Blue Rdige, creating accessible menus prepared with the finest ingredients and presented in two casual, comfortable dining environments.

Chef believes that ingredients should be stellar and simply prepared with kind and efficient service.  He is batting a thousand having met all objectives while beautifully pairing his menu choices with some of the best wines available. A background as a sommelier will do that for you.

two choices

You have a choice of two places to dine; the Bites location is right next door to the fancier Kitchen location. Bites has been offering three-course lunch or dinner menus that price $35 and $60 respectively. You get your choice of one of three options on each course for a very memorable dining experience.

For our visit, we decided on the Kitchen option since we were celebrating the holidays. Stepping inside the cozy dining room, you get the aromas of Italian herbs and fresh bread mixed with the heavenly scents of seafood, sauces and cheese. The colorful Italian glasses on the table settings set off the copper light fixtures and soft contemporary design to create just the right atmosphere on a cold winter’s day.

The open kitchen view brings all the sounds of food prep to bear. Dish after dish of pastas, apps and entrees pop out to be whisked away by muscled Italian servers with dreamy accents dressed in classy gray slacks, white shirts and suspenders.

COCKTAILS & FIRST COURSEs

There are lots of fabulous choices on the menu that meet the simple prep fresh ingredients test. You will want a cocktail while studying on it but remember, the wine list is special by the bottle or the glass. We sipped on martinis and negronis while munching on the fresh bread which had the best of peppery olive oil for dipping.

Pair the bread with a lovely Caprese di Mozzarella with organic tomatoes, fresh cheese and basil with a nice pour of that super olive oil and you got yourself perfection on a plate. This is what Italians get so right when making food; keep it simple stupid!

You can always go for the classic Caesar which is better than you could ever make it at home because of the way the dressing is made. There is also a delicious Greek choice that highlights black olives and feta cheese.

SECOND COURSE

We were looking forward to Vitello Tonnato which I had seen on the website and were super disappointed to find it was offered only on the Miami menu. I am unsure why Chef Igor thinks only Floridians would like thin slices of veal with a saucy pour round of savory tuna and capers love. I assure you that is not the case for anyone who has had the tradtional dish prepared by an Italian who knows what they are doing. Shout out to add it please!

Having said that, you can not go wrong by having one of the carpaccio dishes as your second choice. I was very pleased to see that instead of the usual beef, the chef was preparing tuna or venison and we opted for venison. So paper thin, you could see through it and the slightly gamy taste was well suited to the simple addition of arugula, cracked black pepper, crispy parmesan chips and tart lemon citronette. I’m sure the tuna would be equally good with shaved black truffles on board.

THIRD COURSE

Since our second course was light we decided to go with a pasta dish for our third course. Fiocchi di pere e gorgonzola defies description. The pasta pocket is al dente with such sweetness from pears and no other cheese choice would have complemented it like the gorgonzola in the smooth rich sauce. Add on the earthy, garlic truffle oil with a hint of onion flavor and there are just no words that properly convey the sophisticated flavor profiles of this dish.

The plate could have benefitted visually from a sprinkle of fresh herb but I think the chef decided nothing should interfere with the primary tastes of the simple dish. This is a kitchen that knows what it’s doing. No matter what pasta you choose like pappardelle with wild boar, paccheri with seafood or spaghetti cacio and pepe prepared in a warm ooey gooey cheese round of Parmesan Reggiano, you’re gonna love what you get here.

If you have room for the main courses, then go for it. We did not, but if we had skipped a few things we would have liked to try a venison filet with wild berry sauce or a lamb ossobuco with lemon and rosemary gremolata. A fresh catch of the day and a Chilean sea bass are the choices for the folks who don’t like meat.

DESSERT AND AFTER DINNER

As families and dates lingered to enjoy their Saturday meals, many were sipping glasses of grappa with a small espresso on the side. We joined in and found the grappa to be excellent and the espresso fresh, rich and flavorful served with the correct sized spoon and cup that so many American restaurants get wrong.

Don’t skip dessert as the usual suspects are all on offer in the classic style you would expect. Ask for an affogato if vanilla and espresso are your thing. Choices of sorbets and gelatos will please for a lighter pick. Those with a sweet tooth might prefer tiramisu or cannoli but the chocolate temptation with hazelnut cream and crunch is the surefire winner. Bellissimo!

STUFF TO DO

Blue Ridge is a destination tourist area with lots of interesting retail, art galleries, bars and restaurants. It is a great place to spend the day doing leisurely browsing in book stores and antique shops while hopping in and out of wine tastings. Don’t forget to grab a ticket for a holiday train trip. There is still an operating drive -in running two movies a night when the weather cooperates. There are also some pretty cool rentals and hotels for weekend trips with views and fireplaces for cold weather visits.

CONCLUSION

Ferraro’s is our new Italian hot spot place to be. It’s perfect to include on your five-star weekend getaway with friends, a romantic pick for date night or wedding rehearsal, a super Sunday brunch idea or just a drive up for a special lunch anytime place. Get the idea? Mangi mangi…

If you enjoyed what you read, you might also enjoy other posts under Edible Fare. There you will find restaurant reviews, recipes, foodie tips and best spots to eat in a variety of cities. I also put emphasis on food experiences in my travel posts under Explore the World. Until next time…

Cheers!

ArtsyChowRoamer

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[recipes--etc]

Rosie Healey's Tonnato

For the salad

Ingredients

250g baby plum tomatoes

3 courgettes

150g chickpeas

100g basil leaves

1 lemon, zest and juice

For the oregano salmoriglio

Ingredients

20g oregano leaves

½ clove garlic

Juice of a lemon

5 tbs extra virgin olive oil

Sprinkling of chilli flakes

For the tonnato

Ingredients

100g tuna

30g anchovies

20g capers

½ clove of garlic

1 egg yolk

Juice of a lemon

20g water

100g olive oil

Halve the tomatoes lengthways and lay skin down, flesh side up on a baking tray lined with greaseproof paper. Lightly sprinkle the tomatoes with a little flaky salt and a little sugar. Roast in an oven at 120C for an hour. Let them cool.

Make the salmoriglio. Pick the oregano leaves, put the garlic clove in a mortar with a little flaky salt and grind into a paste with the pestle. Little by little add the oregano leaves and a tiny bit more salt to help break down the oregano. Once you have a green paste, add the lemon juice, good-quality olive oil and the chilli flakes to form a sauce.

Make the tonnato. Put everything into a food processor apart from the water and oil and blitz into a rough paste. While the food processor is running, add the water and then slowly add the oil to form a glossy sauce. Check for seasoning.

Slice the courgettes lengthways, making each slice about the thickness of a pound coin. Sprinkle with a little salt and olive oil. Heat a griddle pan until it is really hot, then put in the courgettes, making sure they are laid flat and in a single layer. Cook on one side for a minute without moving, then on the other side. Remove from the heat and lay flat on a plate so they can cool, then repeat with the rest of the courgettes.

Put the courgettes in a bowl with the tomatoes and chickpeas. Gently mix in five tablespoons of the salmoriglio and a pinch of salt, being careful not to break up the tomatoes. Add the basil leaves and give one stir to coat everything.

Plate the tonnato sauce, place the dressed courgette salad on top, drizzle with extra virgin olive oil, the zest of the lemon, a little juice and a final sprinkle of salt.

[ki-chefkoch-de]

Kalbskotelett Tonnato vom Grill - Ein raffiniertes Rezept für ein sommerliches Gourmet-Gericht Kalbskotelett Tonnato ist eine elegante Interpretation des klassischen italienischen Gerichts Vitello Tonnato. In dieser Version wird das Kalbfleisch auf dem Grill perfekt gegart, um ihm ein rauchiges Aroma und zarte Textur zu verleihen, während die Tonnato-Sauce aus Thunfisch, Kapern und Mayonnaise für eine cremige, würzige Note sorgt. Dieses Gericht ist ideal für besondere Anlässe oder ein sommerliches Abendessen im Freien. Die Kombination aus saftigem Fleisch und der reichhaltigen Sauce macht es zu einem unvergesslichen Geschmackserlebnis. Zutaten (für 4 Personen): 🍖 Für das Kalbskotelett: 4 Kalbskoteletts (je ca. 200-250 g) 2 EL Olivenöl 2 Knoblauchzehen, fein gehackt 1 TL frischer Rosmarin, gehackt 1 TL frischer Thymian, gehackt Salz und Pfeffer nach Geschmack 🍽 Für die Tonnato-Sauce: 200 g Thunfisch aus der Dose (in Öl, abgetropft) 2 Eigelb (frisch, wenn möglich) 150 ml Olivenöl 2 EL Zitronensaft 1 EL Kapern, abgetropft 4 Sardellenfilets, gehackt 1 TL Dijon-Senf Salz und Pfeffer nach Geschmack 🥗 Für die Garnitur: Kapern Frische Petersilie Zitronenscheiben Nährwertangaben pro Portion (ungefähr): Kalorien: 550 kcal Fett: 40 g Kohlenhydrate: 5 g Eiweiß: 45 g Ballaststoffe: 1 g Zubereitungszeit: Vorbereitung: 15 Minuten Grillen: 20 Minuten Gesamt: 35 Minuten Schwierigkeitsgrad: 🟡 Mittel   Aromatisches Kalbskotelett Tonnato vom Grill Zubereitung: Kalbskoteletts vorbereiten: Die Kalbskoteletts mit Olivenöl, gehacktem Knoblauch, Rosmarin, Thymian, Salz und Pfeffer einreiben. Abgedeckt im Kühlschrank mindestens 30 Minuten, idealerweise über Nacht, marinieren lassen. Tonnato-Sauce zubereiten: In einem Mixer oder einer Küchenmaschine den abgetropften Thunfisch, Eigelb, Kapern, Sardellenfilets, Zitronensaft und Senf pürieren. Nach und nach das Olivenöl hinzufügen, bis eine glatte, cremige Sauce entsteht. Mit Salz und Pfeffer abschmecken und bis zum Servieren kühl stellen. Kalbskoteletts grillen: Den Grill auf mittlere bis hohe Hitze vorheizen. Die Kalbskoteletts etwa 4-5 Minuten pro Seite grillen, bis sie außen gut gebräunt und innen zart sind. Das Fleisch sollte eine Kerntemperatur von etwa 60°C (medium) erreichen. Anrichten und servieren: Die gegrillten Kalbskoteletts auf Teller legen und mit der Tonnato-Sauce überziehen oder die Sauce daneben servieren. Mit Kapern, frischer Petersilie und Zitronenscheiben garnieren. Variationsvorschläge vom KI-Chefkoch: Pikant: Fügen Sie der Tonnato-Sauce etwas gehackte Chili oder Cayennepfeffer hinzu, um dem Gericht eine scharfe Note zu verleihen. Vegetarisch: Verwenden Sie gegrilltes Auberginen- oder Zucchinisteak als Alternative zum Kalbskotelett. Mediterran: Ergänzen Sie die Tonnato-Sauce mit gehackten Oliven und getrockneten Tomaten für eine zusätzliche mediterrane Note. Diätetische Anpassungen: Low Carb: Dieses Gericht ist von Natur aus kohlenhydratarm und eignet sich ideal für eine Low-Carb-Ernährung. Glutenfrei: Achten Sie darauf, dass alle verwendeten Zutaten glutenfrei sind. Laktosefrei: Das Gericht ist laktosefrei, solange keine laktosehaltigen Zutaten verwendet werden. Gesundheitstipps: Omega-3-Fettsäuren: Der Thunfisch in der Tonnato-Sauce ist eine hervorragende Quelle für Omega-3-Fettsäuren, die gut für das Herz sind. Proteinreich: Das Kalbskotelett liefert hochwertiges Protein, das zur Muskelregeneration und -erhaltung beiträgt. Kalorienbewusst: Durch das Grillen wird das Kalbskotelett fettarm zubereitet, ohne auf Geschmack zu verzichten. Geografische Herkunft: Kalbskotelett Tonnato ist eine moderne Variante des klassischen italienischen Gerichts Vitello Tonnato. Ursprünglich stammt dieses Gericht aus der Region Piemont in Italien und wird traditionell mit gekochtem Kalbfleisch und einer kalten Thunfischsauce serviert. Diese gegrillte Variante verleiht dem Gericht eine neue, sommerliche Note. Episode zum Rezept: Dieses Rezept ist perfekt für einen besonderen Abend im Freien, an dem Sie Ihre Gäste mit einem raffinierten und dennoch einfach zuzubereitenden Gericht beeindrucken möchten. Die Kombination aus saftig gegrilltem Kalb und der cremigen, würzigen Tonnato-Sauce bietet ein unvergleichliches Geschmackserlebnis. Tipps: Achten Sie darauf, das Kalbskotelett nicht zu lange zu grillen, um es saftig und zart zu halten. Die Tonnato-Sauce kann im Voraus zubereitet und im Kühlschrank aufbewahrt werden. Für ein besonders intensives Aroma lassen Sie das Kalbskotelett über Nacht in der Marinade ziehen. Ki-Chefkoch-Tipp für ein passendes Dessert: Zabaione mit Passionsfrucht Einkaufstipps: Achten Sie beim Kauf der Kalbskoteletts auf frische Qualität, am besten aus nachhaltiger Haltung. Verwenden Sie hochwertigen Thunfisch in Öl und frische Kräuter für das beste Aroma. Kaufen Sie frische, feste Zitronen und Kapern in Salzlake für eine aromatische Garnitur. Einkaufsliste: Kalbskoteletts Olivenöl Knoblauchzehen Frischer Rosmarin Frischer Thymian Salz und Pfeffer Thunfisch (Dose, in Öl) Eigelb Zitronensaft Kapern Sardellenfilets Dijon-Senf Frische Petersilie Zitronen Getränkeempfehlung: Wein: Ein trockener Weißwein wie Chardonnay oder ein spritziger Rosé passt hervorragend zu diesem Gericht. Nicht-alkoholisch: Ein leicht gesüßter Eistee mit einem Spritzer Zitrone oder ein spritziges Mineralwasser sind erfrischende Begleiter. Unser Wein- und Bier-Experte empfiehlt: Kalbskotelett Tonnato vom Grill ist eine raffinierte und köstliche Kombination aus zartem, gegrilltem Kalbfleisch und der klassischen Tonnato-Sauce mit Thunfisch und Kapern. Dieses Gericht bietet eine wunderbare Balance aus herzhaften, rauchigen Aromen und der cremigen, leicht salzigen Tonnato-Sauce. Um diese reichen und delikaten Aromen perfekt zu ergänzen, eignen sich sowohl Weine als auch Biere, die eine harmonische Balance von Fruchtigkeit, Struktur und Säure bieten. Histaminverträglichkeit und Säuregehalt Für Menschen mit Histaminintoleranz kann der Säuregehalt eines Getränks entscheidend sein, da höhere Säurewerte den Körper dazu bringen können, mehr Histamin freizusetzen. Um die Verträglichkeit der Weine und Biere besser einschätzen zu können, verwenden wir hier eine Ampelbewertung: 🟢 Grün (Geringe Säure): Meist gut verträglich für Menschen mit Histaminintoleranz. 🟡 Gelb (Mittlere Säure): Moderat verträglich; sollte in Maßen genossen werden. 🔴 Rot (Hohe Säure): Kann problematisch sein und sollte vermieden oder nur in kleinen Mengen konsumiert werden. Weine: Vermentino Ein Vermentino aus Sardinien oder Ligurien bietet frische Zitrus- und Kräuternoten, die wunderbar zu den rauchigen und salzigen Aromen des Kalbskotelett Tonnato passen. Empfehlung: Cantina di Gallura Vermentino di Gallura Alkoholgehalt: 12-13% Vol. Säuregehalt: Mittel, etwa 5-6 g/L Zuckergehalt: Trocken, unter 4 g/L Restzucker Histaminverträglichkeit: 🟡 Gelb – Mittlere Säure, sollte in Maßen genossen werden. Pinot Grigio Ein Pinot Grigio mit seinen leichten Fruchtnoten und der knackigen Säure ist eine ausgezeichnete Wahl, um die Aromen des Kalbfleischs und der Tonnato-Sauce zu unterstützen. Empfehlung: Santa Margherita Pinot Grigio Alkoholgehalt: 12-13% Vol. Säuregehalt: Mittel, etwa 5,5-6,5 g/L Zuckergehalt: Trocken, etwa 3-4 g/L Restzucker Histaminverträglichkeit: 🟡 Gelb – Mittlere Säure, sollte in Maßen genossen werden. Gavi di Gavi Ein Gavi di Gavi aus dem Piemont bietet eine schöne Frische und feine Mineralität, die gut mit den delikaten Aromen des Gerichts harmonieren. Empfehlung: La Scolca Gavi dei Gavi Alkoholgehalt: 12-13% Vol. Säuregehalt: Mittel bis hoch, etwa 6-7 g/L Zuckergehalt: Trocken, unter 4 g/L Restzucker Histaminverträglichkeit: 🔴 Rot – Hohe Säure, möglicherweise problematisch bei Histaminintoleranz. Biere: Helles Lagerbier Ein Helles Lagerbier mit seiner leichten Malzigkeit und milder Bitterkeit passt hervorragend zu den feinen Aromen des Kalbskoteletts und der Tonnato-Sauce. Empfehlung: Tegernseer Helles Alkoholgehalt: 5-5,5% Vol. Bittereinheiten (IBU): Niedrig, etwa 18-25 IBU Restsüße: Leicht malzig, milde Süße Histaminverträglichkeit: 🟢 Grün – Niedrige Säure, gut verträglich. Kölsch Ein Kölsch mit seiner dezenten Fruchtigkeit und leichten Bitterkeit ist eine erfrischende Wahl, die gut zu den delikaten Aromen des Gerichts passt. Empfehlung: Früh Kölsch Alkoholgehalt: 4,8-5% Vol. Bittereinheiten (IBU): Niedrig, etwa 20-25 IBU Restsüße: Trocken, kaum Süße Histaminverträglichkeit: 🟢 Grün – Niedrige Säure, gut verträglich. Saisonbier Ein Saisonbier mit seinen fruchtigen und leicht würzigen Aromen passt hervorragend zu den komplexen Aromen des Kalbskotelett Tonnato. Empfehlung: Saison Dupont Alkoholgehalt: 6-7% Vol. Bittereinheiten (IBU): Mittel, etwa 25-35 IBU Restsüße: Leicht trocken, mit fruchtigen Noten Histaminverträglichkeit: 🟡 Gelb – Mittlere Säure, sollte in Maßen genossen werden. Weißbier (Hefeweizen) Ein Hefeweizen mit seinen fruchtigen und würzigen Aromen passt gut zu den feinen, rauchigen Aromen des Gerichts. Empfehlung: Weihenstephaner Hefeweißbier Alkoholgehalt: 5-5,5% Vol. Bittereinheiten (IBU): Niedrig, etwa 12-15 IBU Restsüße: Leicht süßlich, fruchtige Noten Histaminverträglichkeit: 🟢 Grün – Geringe Säure, in der Regel gut verträglich. Wein und Bier & Kalbskotelett Tonnato vom Grill Diese Weine und Biere bieten eine breite Palette von Optionen, um die reichen und komplexen Aromen des Kalbskotelett Tonnato vom Grill zu ergänzen und zu bereichern. Mit der Ampelbewertung für Histaminverträglichkeit können Leser leichter entscheiden, welche Getränke am besten für sie geeignet sind. Probieren Sie diese Empfehlungen aus und genießen Sie ein köstliches kulinarisches Erlebnis mit perfekt abgestimmten Getränken. Wir möchten unsere Leser auf die bestehenden © Copyrights hinweisen

[der-saisonkoch]

Marinierter Hering tonnato

Das klingt wieder etwas weltfremd. Ich habe unseren Marinierten Hering, der Sauce halber, mal als tonnato präpariert. Das heißt, ich habe die Mayonnaise des Herings mit Thunfischsauce verlängert. Natürlich mit Lauch vom Balkongarten. Das Ergebnis ist kein Gemälde von Dürer. Ich könnte dafür höchstens etwas Tomatenpaste zufügen. Zusammen mit unseren Italienischen neuen Kartoffeln, ist das nicht…

[mercato-centrale]

Italian beef dishes

Italian cuisine is renowned for its rich variety of beef dishes, reflecting the diverse culinary traditions of different regions across Italy. Here are some popular Italian beef dishes:

Bistecca alla Fiorentina: This is a famous Florentine dish consisting of a thick-cut T-bone steak, seasoned with salt, pepper, and sometimes olive oil, then grilled over a wood or charcoal fire. It's typically served rare to medium-rare.

Brasato al Barolo: This is a Piedmontese dish where beef is braised in Barolo wine along with vegetables and herbs until tender. It's a hearty and flavorful dish often served during special occasions.

Carne Cruda: This is an Italian version of steak tartare, typically made with finely chopped raw beef seasoned with olive oil, lemon juice, salt, and pepper. It's often served as an appetizer with crostini or grissini.

Vitello Tonnato: Although traditionally made with veal, this dish can also be prepared with thinly sliced beef. It consists of cold, thinly sliced beef served with a creamy tuna and caper sauce, making it a unique and flavorful antipasto.

Spezzatino di Manzo: This is a classic Italian beef stew made with cubes of beef simmered with vegetables such as carrots, onions, and celery in a flavorful broth, often enriched with red wine. It's a comforting and hearty dish, perfect for cold days.

Stracotto di Manzo: Also known as "pot roast," this dish involves braising beef slowly in a savory broth with tomatoes, vegetables, and herbs until it becomes tender and flavorful. It's typically served with polenta or mashed potatoes.

Tagliata di Manzo: This is a simple yet delicious dish featuring thinly sliced grilled beef served rare or medium-rare and topped with arugula, shaved Parmesan cheese, and a drizzle of balsamic glaze. It's a popular choice in many Italian restaurants.

Bollito Misto: This is a traditional Italian boiled beef dish where various cuts of beef, along with other meats such as chicken, pork, and sometimes sausages, are simmered together with vegetables and aromatics. It's often served with a selection of dipping sauces and accompanied by side dishes like salsa verde or mostarda.

These are just a few examples of the diverse range of beef dishes found in Italian cuisine, each highlighting the use of fresh ingredients and simple yet flavorful cooking techniques.

We have the best Italian dishes you can choose from Mercato entrale the best Italian restaurant UAE

[italyluxury]

A Quartet of Culinary Capitals: Unveiling Piedmont Food and Wine Tours in 4 Days

For food enthusiasts and wine connoisseurs, Piedmont is a treasure trove of Italian gastronomy, offering a serene escape from the hustle of mainstream tourism. With its rich history and stunning architecture, this region is an ideal destination for those who cherish truffles, wine, and authentic Italian flavors.

Are you trying to put together a 4-day Piedmont food and wine tour and are wondering what you should include in the itinerary? Here are some suggestions:

Alba's truffle season and festivities

If you happen to be visiting from October to December, you can time your holiday to experience the world-famous Fiera Internazionale del Tartufo Bianco d’Alba. This is when Alba becomes a bustling marketplace for exquisite white truffles! During this season, indulge in truffles and truffle-infused products—a must-try on anyPiedmont food and wine tour.In addition, you can also take the time to witness the Palio degli Asini, a unique donkey race, and enjoy historical re-enactments filled with vibrant costumes and performances.

Langhe's wonderful wines

Embark on Piedmont wine tours in the Langhe region, renowned for its Barolo and Barbaresco wines. These wines—primarily made from the Nebbiolo grape—are celebrated for their robust tannins, complex flavors, and aging potential. A visit to Langhe offers an insight into some of Italy's most prestigious wines, a highlight of Piedmont food and wine tours.

Indulge in culinary experiences.

Piedmont's cuisine is known for its balance of simplicity and sophistication. Spend the next two days sampling traditional dishes like Agnolotti, stuffed pasta with a rich, buttery sauce, and Tajarin, egg-based pasta served with a meaty ragu. Another local specialty is Vitello Tonnato, a unique dish combining thinly sliced veal with a creamy tuna sauce, exemplifying Piedmont's innovative culinary spirit.

Piedmont's culinary scene also boasts the locally grown Piedmont hazelnut, awarded the IGP designation for its distinctive, sweet flavor. This underrated culinary gem adds a unique touch to the region's gastronomy!

These activities are enough to pack your 4-day Piedmont food and wine tour schedule. If you prefer to have professionals arrange everything for you, contact Italy Luxury Tours.

This upscale travel company offers an unparalleled experience through their private and luxurious Piedmont food and wine tours. Starting with personalized assistance and comfortable transportation in luxury vehicles, they ensure a seamless journey.

Recognized for its exclusive and personalized travel services, Italy Luxury Tours caters to a discerning clientele. As a certified luxury inbound tour operator by IATA and CLIA, they guarantee a premium, hassle-free travel experience to Piedmont and other captivating Italian destinations. Explore Piedmont with expert guides who reveal the region's cultural and gastronomic secrets, ensuring a comprehensive and enjoyable experience.

[foodplates1922]

Tomato Tonnato with our freshly pickled Capers. It is a variation of the Italian classic, usually made with cooked and thinly sliced veal. The sauce I made with tuna, mayonnaise, lemon and olive oil, creamy and silky. And I like to make an effort an peel the little tomatoes which is actually quite easy if you blanch them in boiling water for some seconds.

Vegetable, Side, Appetizer, Tomatoes, Dinner, European, Western Europe, Italian

[manegerjosef]

Drink Good Wine

The belief that red wine does not pair well with cheese seems to grow stronger and stronger. Some cheeses however remain within the acceptable range of red wine. Pinot Noir and Merlot make good matches for harder cheeses. Blue cheese and creamy cheese such as Brie do not have an acceptable red wine pairing anymore (not that it stops everyone from trying).

If you're not tired of Arneis wines, try pairing them with an old Piedmont favorite, Vitello Tonnato (Veal in Tuna Sauce) marinated in white wine. I don't guarantee that it will be the same if you omit the anchovies.

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