Tag: sauce

The secret for Antonella Clerici's perfect veal with tuna sauce! – Italian Cuisine

The secret for Antonella Clerici's perfect veal with tuna sauce!


The veal with tuna sauce, an ideal dish for the summer, has a simple preparation but could lead to errors. Antonella Clerici told us her secret to make it perfect

The vitello tonnato it is a perfect dish for the summer, easy to make and delicious for young and old. There are those who bring it to the table as an appetizer, those who prefer it as a second course, the important thing is to taste it fresh and tasty. An apparently simple preparation based on a soft piece of well-chosen meat and a creamy sauce at the right point. Just when the passages are relatively few, the possibility of small errors hiding the satisfaction of those who applied themselves in the kitchen with disappointment of those at the table are hidden. Or there are those, like Antonella Clerici, who made the vitel tonné (as she calls it) his main dish … so much to make his Vittorio fall in love!

A few months ago, we met Antonella Clerici in Milan when he received the Award Orio Vergani 2019 "for enhancing and promoting traditional Italian cuisine"FromItalian Academy of Cuisine. On that special occasion, the historic presenter of The cook's test she let herself go to memories and small confidences, including the secret of her vitello tonnato.

If for you too the problem of veal with tuna sauce is the sickening sensation brought by sauce, then Antonellina's suggestion is precious to you. As usually happens, the trick comes from the mother: put the carrot in the sauce leaving it slightly lumpy. The instructions are very easy: boil the magatello with carrot, celery and aromas, then blend them together with mayonnaise, then add capers and anchovy paste or fresh anchovies. The winning blonde has no problem even confessing the use of mayonnaise already prepared as a practical solution, just like a real cook of the XXI century. The secret of Antonella Clerici for the perfect veal with tuna sauce lies precisely in the carrot, which gives it that slightly sweet taste by removing the acidity of mayonnaise. "Then I like it with a lot of sauce … I like vitel tonné salsoso!" The journalist comments. Next to "petaloso", will the Accademia della Crusca consider this new term in the Italian dictionary?

Malloreddus recipe with savory and stracciatella sauce – Italian Cuisine

Malloreddus recipe with savory and stracciatella sauce


  • 300 g cherries
  • 300 g re-milled durum wheat semolina
  • 250 g stracciatella di burrata
  • 100 g tomato
  • 80 g spring onion
  • saffron powder
  • extra virgin olive oil
  • savory
  • salt
  • pepper

For the recipe of malloreddus with savory and stracciatella sauce, mix the semolina with 140 g
of slightly warm water, a pinch of salt and one of saffron. Work the mixture until it is homogeneous. Place it under a bowl and let it rest for 30 minutes. Then divide it into small loaves of 4-5 mm in diameter and cut them into pieces about 1 cm long. Pass them on the special tool (a sort of tiny chopping board in striped wood) by dragging them with your thumb so as to roll them up on themselves.
FOR THE SEASONING: Stone the cherries and cut them into pieces. Cut the tomato into pieces. Clean the onion. Slice it and brown it in a pan with 3 tablespoons of oil, a generous grinding of pepper and a sprig of savory minced. Add a ladle of water and, when it has evaporated, add the tomato, cherries and a pinch of salt.

Egg Recipe in Sauce – Italian Cuisine – Italian Cuisine

Egg Recipe in Sauce - Italian Cuisine


  • 300 g tomato sauce
  • 4 pcs slices of homemade bread
  • 4 pcs eggs
  • tomato concentrate
  • chili pepper
  • thyme
  • marjoram
  • chives
  • pepper
  • garlic
  • shallot
  • salt
  • extra virgin olive oil

For the recipe of the eggs in the sauce, coarsely chop a piece of garlic and slice 1/2 shallots into strips; brown them for 1 minute in a thin layer of oil, add 1 teaspoon of tomato paste, the puree and 1/2 chili pepper and cook for 10 minutes. Cook the eggs in the pan directly in the tomato with salt, pepper, marjoram and thyme leaves and chives cut into bobbins. Rub the slices of bread with the garlic and toast them in the pan for 3 minutes on each side. Serve them to accompany the eggs.

Proudly powered by WordPress