Grandma’s Veal in tuna sauce
July 18, 2023
Slow-cooked, low-temperature veal in tuna sauce from grandma’s recipe book
|Although believed to be hailing from Turin, this famous Italian dish originates in Milan. The recipe for veal in tuna sauce was first written in a Milanese cooking book dating back to 1829. In this book, Felice Luraschi talked about “veal used as tuna” as a rump of veal that is salted for a couple of days, then cooked with the addition of a little stock and left to rest in oil for at least four days.|
Anchovy sauce was then added in 1853, and within a few years it was substituted with tuna, which was easier to preserve. The mayonnaise-based tuna sauce that we know today was added to the “Silver Spoon” book in 1950.
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