Vitello Tonnato is one of my favourite summer dishes, it is easy to prepare and as you can make it in advance it is one of the best dishes to serve for guest when you are not sure of the ETA (Estimated Time of Arrival).

 

Meat:

600g Veal girello / Veal nut (tied with string)

1 carrot

1 onion

1 celery stick

1 tbsp white wine vinegar

Olive oil

1 pinch of salt

Water

 

Sauce:

200g of tuna tinned in olive oil, drained

3 anchovy fillets

2 eggs, hard boiled, just need to use the yolks

2 tbsp capers, drained

1 lemon, juice only

Pepper and saltto taste

5 tbsp extra virgin olive oil

Bring the water to boil in a large saucepan add salt, meat, carrot, onion, celery, the vinegar and olive oil. Cover and simmer for 1 ½ to 2 hours.

Remove the saucepan from the heat, leave the meat in the liquid and allow to cool completely. Don’t throw the liquid away.

While the meat is cooling, make the tuna sauce. Place the tuna, capers, anchovy fillets and egg yolks in a food processor and blitz for about 30 seconds. Add the lemon juice and olive oil and whiz for another 10 seconds. Season with black pepper. If the sauce is too dense you can add a bit of the cold liquid from the saucepan. The finished sauce will have a similar consistency to fresh mayonnaise

Remove the string from the meat slice the veal thinly and place the slices on a large serving dish. Pour the sauce over the top of the meat garnish with whole capers or cornichons. Leave covered for a couple of hours before serving.

Buon Appetito!

 

 

 

Nice winter soup to heat you up on a cold winter day

Serves 4

1 kg tomatoes chopped into pieces

6 big red bell peppers cleaned and chopped into pieces

4 red onions chopped into pieces

4 cloves of garlic sliced into halves

Dried chili pepper, powder or fresh (according to taste)

Olive oil

Salt and pepper

A handful of fresh basil leaves

1-2 dl milk

 

1.

Preheat the oven to 200C. Line a large baking tray with baking paper.

2.

Place the chopped tomatoes, bell peppers, onions, garlic and chili in the baking tray season with olive oil, salt and pepper. Bake for 45 minutes, stir occasionally.

3.

Remove baking tray from the oven and let cool down a bit. Puree the soup in batches in a blender together with basil leaves until smooth add milk until you get the right consistence.

4.

Transfer the soup to a pot and heat up again. Season to taste with salt and pepper.

Serve with a piece of homemade bread.

Buon Appetito!

 

A nice and fresh alternative to the traditional coleslaw. Goes very well with wild boar burger or any other kind of pork dishes.

4 Large Carrots roughly grated

400 g Red cabbage sliced very thin

1 1/2 dl good quality Mayonnaise

2 tbsp strong mustard

Lemon juice

Cumin seeds grated

Salt and Pepper

Mix mayonnaise, mustard, cumin, lemon juice, salt and pepper season to taste and set aside.

In a large serving bowl combine grated carrots and the sliced red cabbage.

Pour the mayonnaise mix over the vegetables and fold everything together, set aside for 30 minutes.

Buon Appetito!

This is another of Jack and Deans delicious recipes. The sauce is made from HP sauce and Worcester sauce but I don’t know if they exit gluten free, that’s why we use gluten free barbeque sauce in our burgers.

4 Blue Boar Burgers:

500 g minced wild boar meet

Barbeque sauce or (1 tbsp HP sauce, 1 tbsp tomato sauce, Worcestershire Sauce)

1 shallot, finely diced

50 g Blue Cheese

1 Crisp apple sliced

Watercress or Valeriana salad

Butter or oil to fry

4 Burger Buns

 

Hand work the mince to encourage binding.

Divide and flatten to 2 cm thickness and leave on the fridge for 30 minutes

Mix HP sauce, Worcestershire sauce and tomato sauce together add the diced shallot or use the barbeque sauce.

Season and fry burgers (medium/high heat 4 minutes on each side)

Half and warm burger buns

Spread sauce onto warm bun, add sliced apple, burger and top with blue cheese and water cress.

Serve with a glass of Castello di Montegiove red wine.

Buon Appetito!