Sweet & Savory Words About Italy, Baked Fresh Daily
Tuesday, July 12, 2011
A Seattle Twist on Vitello Tonnato
Vitello Tonnato is a staple of summer across Italy: poached veal smothered in a tuna mayonnaise and capers. It's an amazing flavor combination, not at all "fishy." But good veal is expensive and hard to come by, whereas boneless pork roast is readily available.
So Steve Smrstik, the veteran chef in the kitchen at Jackie Roberts's Pink Door, has come up with this porchetta tonnata, $11 as an appetizer, through September.