Spring gobbler meat takes the place of veal in this traditional Italian recipe.
Vitello tonnato is a classic dish from Italy’s Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.
The savory-on- savory combination is terrifically lush, a carnivorous marriage that shouldn’t work but somehow does. In our version, braised wild turkey breast stands in for the veal, upping the flavor ante that much further. Some asparagus on the side— cooked in some of the leftover pan juices—would round it out nicely.
IN VINO VERITAS
This story is from the May 2017 edition of Field & Stream.
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This story is from the May 2017 edition of Field & Stream.
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