Vitello Tonnato

Preparation info
  • Serves


    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

Fashion in food is a two-edged sword: to be at the cutting edge can be exhilarating but it is all too easy to contrive for the sake of novelty. Some of the more bizarre combinations favour neither the mixture of produce, nor the palate of the restaurant diner being subjected to innovation for its own sake. This combination of meat and fish sounds odd, but the result is proven and has stood the test of time, though Vitello Tonnato has rather gone out of favour. All the more reason