‘Today, I have reinterpreted the dish I remember from my Italian upbringing’
Matteo revisits a dish from his native Italy, one of two extremes: the well-cooked veal, and the rare tuna, in this interpretation of vitello tonnato
FIRST LEARNED to cook the traditional vitello tonnato – veal with tuna and a caper sauce – when I worked in a normal Italian restaurant when I was younger. Today, with the knowledge, techniques and experience I have accumulated over the years, I have reinterpreted the dish I remember from my Italian upbringing.
Keeping the same ingredients and the same flavours, the dish is transformed with modern techniques, adding a variety of textures. Stewed veal shank, veal cream and veal glaze join slices of Bluefin tuna, a Bluefin tuna tartar and a Bluefin tuna belly sauce. Capers, a caviar of sesame oil and croutons provide the finishing touches.
There are two main products in this dish, two completely different ways of cooking – the tuna is completely rare, and the veal well done. These are two complete extremes. The iconic flavours of vitello tonnato, however, remain.
ON THE PLATE
For this summery dish, which incorporates the delicious scarlet prawn, ...
A completely modern dish in every way, Matteo Ferrantino incorporates ...
Drawing inspiration from the northern Spanish region of Galicia, Matte ...
Matteo revisits a dish from his native Italy, one of two extremes: the ...
The Cherry on Top
An incredibly round cherry was the starting point for this stunning cr ...