Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Cold veal tonnato is an exquisite dish with Italian roots that harmoniously combines tender meat and a rich sauce. This culinary masterpiece hails from Piedmont, where the tuna and anchovy-based tonnato sauce became the region's hallmark. The veal, cooked to tenderness and sliced into thin medallions, absorbs the tangy flavor of tonnato, creating a remarkable balance of textures and aromas. Arugula adds a fresh note while pink pepper contributes a light spicy kick. This dish is perfect for a summer dinner or elegant appetizer, revealing the richness of Mediterranean flavors. Served chilled, it maintains its sophistication and highlights the subtle nuances of the ingredients, making each bite truly a gastronomic delight.
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Vitello tonnato is an exquisite dish from Italian cuisine that originated in Piedmont and has won the hearts of gourmets worldwide. Tender veal fillet slow-cooked in aromatic broth with spices achieves remarkable tenderness and rich flavor. The main feature of the dish is the sauce made from tuna, capers, and anchovies, which has a delicate creamy texture with a savory saltiness. A garnish of carrots, fresh parsley, lemon, and olives complements the composition, making each serving visually appealing. Vitello tonnato is served cold, making it an ideal choice for summer dinners and festive gatherings.
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Tonnato tonnato is an elegant Italian dish that combines the tender texture of fresh tuna with a rich, tangy tonnato sauce. The origins of this dish trace back to Piedmont, where traditionally the sauce made from tuna, anchovies, and capers is served with veal. Here, tuna takes center stage: it is lightly seared to a golden crust in sesame while remaining raw inside and then served on a silky sauce enriched with cream and spicy notes. The refined taste of the dish unfolds in harmony with salty capers, delicate anchovy, and fresh chives, creating an unusual balance of richness and lightness. This culinary masterpiece is perfect for an exquisite aperitif or festive dinner, allowing one to savor the depth of Mediterranean flavors in every bite.
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Vitello tonnato is a classic dish of Italian cuisine that carefully preserves the traditions of the Piedmont region. Its history dates back to the 18th century when veal began to be paired with a delicate tuna sauce. It is a harmony of flavors: tender, aromatic meat infused with herbs and wine complemented by a velvety fish sauce with tangy capers. The dish impresses with its sophistication and freshness, while thin slices of veal melt in the mouth, revealing a layered taste. Perfect for a summer dinner or festive table, Vitello tonnato showcases the art of Italian gastronomy by combining earthly and marine ingredients in an exquisite duet.
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Alexey Kanevsky, chef of the Smoke BBQ restaurant, shared the recipe with us. It's great to add some sprats to the classic Italian appetizer with a tuna-based sauce. They won't dominate, because the fish are similar in taste , but due to the unconditional recognizability of sprats, magic will be born for a Russian person: on a subconscious level, he will feel something familiar in the dish.
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Recipe from Eduard Arkhipov, chef of the restaurant "Chanuar".
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The combination of meat and fish in one dish seems strange and too avant-garde only at first glance. One of the most famous dishes in which they are combined easily and casually is the Italian appetizer vitello tonnato, that is, veal with tuna sauce. Here, the pulp of canned tuna plays the role of a spice, adding the right flavor accent to the bland meat. The same sauce will work well with thinly beaten slices of boiled turkey or chicken breast, and if you want to do without the meat component altogether , then with cauliflower carpaccio or thinly sliced zucchini.
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Vitello tonnato is an exquisite dish of European cuisine, originating from Piedmont, Italy. This tender combination of veal and a tangy sauce made from tuna, anchovies, and olive oil has a balanced flavor—the meat's softness harmoniously complemented by the light acidity of vinegar and lemon. The dish is served chilled, making it an ideal choice for summer evenings and festive buffets. Legend has it that vitello tonnato was created to elevate simple ingredients with noble taste. Today it is appreciated for its delicate texture, rich yet refreshing flavor, and versatility—it pairs well with both white wine and vegetable sides.
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Chef of the restaurant "Carlson" Carlo Grecu prepares a classic tuna sauce.
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This is how tonnato peppers are prepared in the Moscow restaurant "Dom 16".
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Shaltibarschai, cold Lithuanian borscht.
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For dovga, or as it is also called - highlander soup, they usually take katyk, but you can use yogurt, matsoni, or kefir as a base. In the classic recipe, only beaten yolks go into the pan, although a whole egg will do - the taste will not change. The main thing is to add greens. All that catches your eye.
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Southeastern European okroshka - tarator. Cold soup made from sour milk (you can take, for example, katyk), cucumbers, walnuts and dill. A favorite summer soup of the people of Bulgaria.
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In Spain there is a tradition of making cold soups with water, olive oil, bread and vinegar, the most famous of which is gazpacho. Salmorejo is its brother. It is difficult to trace the differences: in both cases all the listed ingredients are present with tomatoes, but in short, salmorejo is served with eggs and jamon. It is well suited for hot days when you don't want a serious meal, but you need to replenish your strength.
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Berry cold soup made from sour milk is a refreshing summer dish originating from Russian cuisine. Its history is linked to traditional cold soups that provided relief from the heat and were rich in nutritious ingredients. The base is a combination of sour milk and sour cream, creating a delicate, slightly tangy texture harmoniously complemented by the sweetness of strawberries and raspberries. Sugar enhances the fruity notes, making the flavor richer. This cold soup is an ideal light lunch or snack in hot weather. Serving it with crispy croutons adds textural contrast, turning the dish into a gastronomic delight. The cold soup not only refreshes but also fills the body with vitamins, making it a valuable element of the summer diet.
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