Tag Archives: White wine

YEARNING FOR VITELLO TONNATO

Now and again I feel nostalgic for the “old” food. From my childhood, I often hanker for Vitello Tonnato. It is eaten cold, can be easily prepared beforehand and is a perfect dish as a starter or as a main meal. Left overs make a perfect panino.

There is an earlier post with the recipe for Vitello Tonnato,  but this time I will let the photos guide the cooking.

I used a grirello – the eye round steak. The vegetables are onion, celery, carrots, garlic and herbs. I have tied the herbs (bay, rosemary, thyme) with string so that they can be easily removed at the end of cooking. Usually I like to include sage, but I have none growing at the moment.

I insert slices of garlic into the meat.

Some recipes indicate that the vegetables and meat can be boiled. I do not always repeat what my mother did but like her I lightly brown the vegetables and meat and this does add to the taste.  I used a fish kettle for the cooking.

There is a bottle of white wine and some chicken stock ready to add. I added about 1 cup of wine and 2 cups of stock.

The liquid will add flavour and keep the meat moist. I always evaporate the juices at the end to concentrate the flavours of the sauce. Add seasoning.

Cook the meat to your liking. My mother always cooked it till it was very well done – that is how the older generation cooked meat in those times. My meat is lightly pink, but could have been rarer –  on this occasion I had guests who prefer their meat well done.

Cool the meat and slice thinly.

Now for the sauce: egg mayonnaise, drained tuna (packed in oil), capers, anchovies and some of the vegetables that were used in the cooking of the meat. If the reduced sauce has cooled and jellied, add a little of the sauce.

Blend  the ingredients. before adding the mayonnaise.

Add the mayonnaise and this is the sauce.

Build the layers – slices of meat, topped with the sauce. I made it the day before I served it. The sauce penetrates and softens the meat.

I have had modern versions of this dish in a number of places, both in Australia and Italy and the preference seems to be to place the sauce on top of some slices without covering each layer of meat.

I  like the meat to be smothered with the tuna sauce.

Decorate it as you wish. This time was not my best, I used the left over carrots, topped them with strips of anchovies, stuffed olives cut in half and pink peppercorns. My mother probably would not have approved.

SEE:
VITELLO TONNATO

CHICKEN LAYERED WITH A TUNA AND EGG MAYONNAISE,  A cold Chicken dish

INSALATA RUSSA (Party time – Russian salad)

PESCE IN BIANCO (Plain fish). MAIONESE (Mayonnaise)

POLLO ALLA MESSINESE (A cold chicken dish similar to Vitello Tonnato from Messina)

 

FILETTI DI SARDINE CON VINO E LIMONE (Sardines with wine)

I love sardines. Being a small fish they cook quickly and are still considered by some as being exotic.

Here are two different recipes and both use wine. The same ingredients are in both recipes but in one recipe the sardines are sautéed and in the other they are baked. I prefer to use cleaned whole sardines when I bake them.

In both recipes whole fish or fillets can be used. The sardines as fillets (no bones) can be eaten on fresh or toasted bread and makes a good starter. I like to top them with a little harissa when I do this (mixing of cultures here).

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INGREDIENTS
500 g of fresh sardines (whole or fillets), ½ cup extra virgin olive oil, 1 teaspoon of fresh parsley and ½ tsp of dry oregano, 1-2 cloves of garlic chopped finely, salt and pepper to taste, juice of ½ lemon, ¼ cup white wine.
Instead of using white wine try cooking them with red wine and use red wine vinegar. It alters the taste and colour.

PROCESSES
Sauté sardines in hot extra virgin olive oil, add a sprinkle of salt and pepper to taste, garlic and the herbs. Turn once only. Remove from pan and set aside.
Add lemon and wine and de-glaze the pan. Evaporate a little to form a sauce. Return the sardines to the pan to coat them in the sauce and to reheat.

INGREDIENTS (as above)
I prefer to use whole sardines for the baked version of this recipe. Fillets can also be cooked the same way but will cook more quickly.

PROCESSES
Bake whole sardines 200°C for 25-30.  Bake fillets for 20mins.
Arrange the sardines in a round baking tin that you have coated with the oil. These look very attractive if arranged in a pattern with their heads in the centre and tails radiating out to the edges (like spokes).
Add a sprinkle of salt and pepper to taste, wine and vinegar, garlic and the herbs.
Bake and eat when ready.

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