Tacchino Tonnato

Cold Turkey with Tuna Sauce

Preparation info

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Oddly enough, turkey is a popular meat in Umbria, and there it is raised to have some flavour. Legs and breasts are sold separately.

You would be unwise to tell your dinner guests the English translation of this dish before they taste it. This is an Umbrian adaption of the North Italian speciality, Vitello Tonnato. This substitution crops up a lot round Orvieto; turkey breast is roasted with rosemary like veal rump, escalopes of fillet are breaded and fried like Scallopini di Vitell