Thyme for Cooking
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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
We've been doing a lot of French summer foods; I thought it time to visit more of the Mediterranean. Last night was a hint of Spain, tonight an Italian summer favorite: Vitello Tonnato. I know we often have foods that need some early prep time, but with this dinner, the entire meal is best prepared early in the day and left for the flavors to meld... Which makes it perfect for a summer picnic, entertaining, or a late evening dinner after a long day at the beach or exploring the local summer markets.
Total time: 20 minutes plus at least 2 hours resting time
This is properly made with a veal roast that is braised for hours, then sliced thinly and served with the sauce. This is my shortcut version.... Summer cooking! I've included the traditional Tonnato Sauce as well as a version using commercial mayonnaise rather than the raw egg.
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Instructions:
Ingredients:
Instructions:
Total time: 25 minutes, 3 - 6 hours marinating
This uses the best of the summer garden: fresh tomatoes and fragrant herbs. 6 - 8 hours is the perfect time for the sauce to blend flavors. The olives tend to loose flavor after a day, so I don't plan leftovers with this.
Ingredients:
Instructions:
Note: The tomatoes, etc. need to sit without the pasta for the sauce to develop and the flavors to meld.
To Peel Tomatoes: Bring a medium pan 3/4's full of water to a boil on high heat. Drop tomatoes in for 30 seconds - start timing immediately. Remove tomatoes and drop into a bowl of cold water. If you are doing a lot of tomatoes you will have to add ice or change water to keep it cold. Now peel them with a knife or your fingers - peel will come off very easily. (You can peel peaches the same way)
Total time: 15 minutes
Basil and beans are another classic pairing... So why not pesto and beans? Make sure to use a good quality olive oil.
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Instructions:
Cooking Schedule: 45 minutes, with 5 to serve |
Snip herbs, put into pasta serving bowl |
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