Vitello Tonnato or vitel tonnè is a dish of Piedmontese origin, served today as an appetizer, although it was originally a unique dish. It is veal with tuna sauce, especially prepared for Christmas lunch and is usually served cold. From its origins around the nineteenth century, this recipe has undergone many changes. Originally, the veal meat, was marinated and boiled. Today is also brised. In this recipe is very important the tuna sauce, common prepared with mayonnaise, but if we want to follow the tradition the sauce is prepared with tuna, meat broth, eggs, lemon juice, capers and anchovies. Before serving the vitel tonnè it has to rest in the fridge for a few hours.
Eggs with truffles
Eggs with truffles are a simple, but tasty and fragrant recipe. It combines two excellent products from Piedmont, the white truffle of Alba and the Taleggio cheese. In a few minutes the eggs are cooked with a spoon of oil, and during cooking, the add a slice of taleggio to make it melt, then add some truffle flakes. The Taleggio DOP, born in Bergamo area, but also produced in Piedmont (along with Lombardy and Veneto) is a soft cow milk cheese perfect in many recipes. The white truffle of Alba is very valuable and it is collected exclusively in the Langhe and Roero in the fall.
Beef Braised in Barolo
The beef braised in Barolo is an excellent meat dish prepared using the beef’s chuck, mostly from Piedmontese beef. The meat is marinated in wine along with vegetables and a mix of aromatic spices: juniper, rosemary, nutmeg and cloves. Afterwards the meat is floured, browned and cooked for several hours in the pan with the juices and vegetables of the marinade. The beef braised in Barolo will be tender and very tasty. It can be accompanied with a nice dish of polenta.
Chocolate bonet and amaretti biscuits
Chocolate bonet and amaretti is a typical Piedmontese dessert. The bonet is very similar to the chocolate pudding, but in the dough are also combined amaretti crumbs and rum. It is a dessert to serve at the end of the meal and in some areas of Piedmont it is prepared with Fernet or with Cognac instead of rum, or with the addition of hazelnuts instead of almonds.
The origin of the name can be tied to the pudding mold called, for its shape, bonèt ed cusin, literally translated: kitchen hat.