I think this is the most based Italian disht. Frenchman
>>21944627Boiled beef?
>>21944627I had fhis once. It was interesting and quite good.
>>21944627Boiled veal with tuna sauce is even worse than boiled boar with mint sauce.
>>21944642Nobody boils boar
>>21944800U sure?
>>21944628>>21944642it's not boiled, it's poached in an aromatic broth.that's the classic recipe, but you can cook it in the oven too
Agnello tonnato is better, imo. The stronger flavour of lamb and the added anchovies in the tuna mayo just play better together, IMO. The veal is slightly too delicate for the tuna.
>>21944852here's a version roasted in a pan and then finished in the oven.https://youtu.be/NCJtx4sodD8Apparently it's the more ancient/traditional version of the recipe.the guy in the video is the chef of a Michelin starred restaurant.
>>21944852Boiling something in a broth or fond is still boiling.
>>21944627Looks like a placenta covered with rabbit turds
>>21944866Poached is not boiling.Look up on how to make a poached egg.
>>21944884You still boil it in a liquid. If you want to keep it as white as possible you could at least poêler it instead of just boiling like a peasant.
>>21945079when poaching eggs you keep the water just below boiling
>>21944627based, i like vitello tonnato too
>>21944862Esiste davvero o è un meme?>>21945079Yeah don't listen to the cooklet, just look for a recipe on youtube possibly the italia squisita one which features two versions.To make vitello tonnato you sear the veal and finish cooking it in the oven, or in the pan with some added liquid, or even sous vide, then you want the meat to be pink so not completely cooked.You make the maionese tonnata which is mayo blended with tuna fillets, capers and the brown jus from the pan which the veal has cooked in.The veal has to be cut in thin slices and covered with the maionese tonnata, caper flowers for garnish and whatever you may want to add, some people add sliced carrots and some greens, even pickles if you wish.
>>21945096I forgot the anchovies in the sauce, some people use them some don't, you can even add marsala, veggie stock, milk and boiled eggs to make it thicker.https://www.youtube.com/watch?v=mU4aqN9MqcQ
meh, it's good but not a sacred graal
>>21945096>Esiste?Non sono sicuro se è davvero una ricetta tradizionale ma lo mangiato una volta a la casa di qualche amici dei miei genitori e lo trovato veramente ottimo.So while I cook veal in tuna sauce from time to time, I generally do lamb now. To be clear, those friends? They're from Sardegna, so it's not like they're authorities on the dish. They did two tonnati that day because it was a big gathering, one lamb, the other cow's tongue. Both were good.
