Michelin star VITELLO TONNATO at home | Famous Italian Starter
ฝัง
- เผยแพร่เมื่อ 23 ก.ค. 2022
- In today's video, I will teach you my version of a classic Italian starter, Vitello tonnato with veal chop, tuna mayo, pickled shallot rings, marinated tuna, and cappers. Very easy and refreshing recipe, perfect for these hot days. Have fun
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#vealrecipe #tuna #finedining - แนวปฏิบัติและการใช้ชีวิต
Did you ever try a combination of veal and tuna? 😋
Yes, and it's super delicious ...
That's a perfect version of Vitello tonnato. Beautiful, different textures and quite easy to do. Love your channel.
Hi... Really appreciate your video.. 👨🏼🍳👨🏼🍳
Can you please make video about different types of tuile?
You are the one who make a recipe * mascarpone ravioli with duck ragou and red wine reduction * right??? Were is this recipe?
@@uglymonkey3529 I never make something like that
As Piedmont chef I want to tell great job!!! The fresh tuna is not traditional, we use tuna only in the sauce, but i really like your version of the food!!! I made years ago a reverse version, with the fresh tuna like yours and a veal mayo....later I saw a similar plate from chef Cannavaciuolo named Tonno Vitellato
Love your channel! Every dishes you made is so beautiful! Please keep making more videos.❤
Made a Vitello Tonnato myself the other day, nice, but I always struggle with the presentation. This video provides the answer. Very very nice indeed, as are all your videos. Keep them coming Majk, they are a huge inspiration!
Haha, your dog is so excited after geeting the bone. So cute!
Just perfect.👏
Amazing chef!!
Great video! I love the plating on this
Thanks ;)
Amazing!! Great job 😋
Thanks ;)
Thank you !!!!! Top!!!!! 👌👌👌
Well done. Congrats from Spain.
Thanks Javier ;)
Beautiful dish ❤️
Thanks ;)
Perfect😊
You are on the best mate !
Thanks for support ;)
češtější přízvuk jsem asi ještě neslyšel... nice
Thank you
Yummm
Do you have a take on pil pil? Or maybe brandade morue? Looking for idea with salt cod. Nice dish Chef
Yess!
:)
Although Not big fan of tuna, but well done . Thumbs up
👍🏻
Your channel will blow up, I promise❤❤❤❤❤
Hah thanks, already many people told me that. But still nothing 😄
@@ChefMajk TH-cam is fake. Actual talented chefs like you don't get millions of followers but clowns like Babish and Joshua Weisman do? The whole thing is fake. You deserve to be on top.
Awsome
Hey Chef, sounds great - but what are "butterfly sorrow" for the plating? Can you please help me out?
They are herbs, just check them out on the internet. Butterfly sorrel
Hi Chef Majk, I am a big fan of your videos! I just wanted to ask, why don't you sear the meat before putting it in the water vacuum sealed? Thank you for your response :D Keep it up!
If I want to sear meat I would do it always after cooking
Hi chef, this is great content. Would be great if you could give us the recipe with exact quantities needed to make sure we get it right and get all the elements in correct way. Thanks
I do it on purpose, there is a video about that on the channel. Shortly, I don't want you to just copy my recipes but learn to cook and for that, you don't need exact measurements.
@@ChefMajk got it, thanks for your prompt reply!
is there a meat you would recommend using if you cant get veal? (I have no ethical concerns just not that easy to source in the UK sometimes)
I mean this is a classic recipe with veal and tuna. If you don't care you can use any other meat probably, pork or beef but that will be a different dish.
It is vitello (veal!) tonnato, but I feel you (not always available, price...). You may want to make a version with chicken breast, rabbit back or suckling pig loin). I would not use red meat like beef, lamb, game... for that sauce and the concept of the dish to be honest.
Would be nice with maybe a green oil on the mayo, but less is more i guess😍
I think that would make the whole dish looks dirty. But for the taste would be cool for sure
@@ChefMajk I think if you make like a pit ontop on the mayo with a teaspoon you could maybe put the oil there like a pond so it doesn't mess upp the plating and run all over the place😍 nice collouring aswell or maybe putt chopped chives around the "pond" ontop of the mayo. Anyways keep the great videos up love to see more, you are a big insperator in my cooking. Loooove the vids❤️💪🙏
😂😂luckily for me I have a toddler who loves to come into my kitchen so the gate keeps her and the dog out
Is the first Tuna you blended in Brine, Spring water or straight from the Fish counter?
That is tuna from a can
@@ChefMajk Cool Thank you Majk 👍🏻
What’s the name of that device that you are using with the mayonnaise?
It´s an iSi Espuma Sprayer, iSi is the name of the Company
yep
@@G251x thank you very much. I’ll look at it
I live the dish as a whole but im very unsure about foaming the Mayonnaise. I think personally id rather have a thick, real Mayonnaise
👍👏👍👏👍👏👍
Hi chef, i would like to create this dish for 8 people, How much mayo (foam) is needed for this?
Not sure about that. You have to try or guess a bit
Do something with sferifications
Maybe in the future
Vaříš opravdu skvěle ale ta čeština tak brutálně bije do uši.. Raději si vypínám zvuk a zapínám titulky 😀
To je mi jasne, cechum vetsinou vadi nejvic 😬
Каля баля серки бар?
I will join your patreon as soon as you release these recipes written down. I understand you'd prefer not to do that, but I just can't cook while referring to a video - I need it in writing.
Yes but I never will do that. More early you learn to cook by your skills and not by recipes, better for you. You should start now because otherwise you never get rid of this mindset - get the recipe and copy it like most average home cooks.
And I cannot ever write any amounts, because I am not using any. So you should start to do the same if you wanna really learn to cook.
@@ChefMajk Yes I fully understand your point of view, but if I'm trying to learn from what you do in the kitchen, right now I have to do it in reference to a video. Which I can't really do while cooking. I admire your point that you want us to develop our own measurements and flavours, I totally agree with you, but when I'm actually in the kitchen I can't be refer back and forth through a video. That is my only difficulty.
@@carboncopy1212 You could just take some notes while watching the video. When I want to cook something from one of the videos, I start by looking at different recipes from several sources and decide which components I want to use for my dish. Then I write down a list of ingredients for every component. If it's a more complex dish, I also write down in which order I prepare the components.
@@carboncopy1212 what about if you watch a video and take a notes about what you need? Just dont be lazy and use your brain and start to cook
Confused by the tone of your talking... 🤣🤣🤣🤣 from cape town.. South africa
You should add your recipes on khal campaign, There is a very big chance that you will be on the front page. It's the world's only cooking social media....
Why you re giving your dog raw meat
Because he likes it
Vitello heißt "Kalbfleisch", demnach kann man kein Vitello Tonnato vom Truthahn machen, sondern es müsste heißen "Truthahn nach Art von Vitello tonnato" oder gleich "tacchino tonnato". Warum wagen sich eigentlich so viele deutsche Köche an italienische Gerichte, wenn sie weder die italienische Kultur, das Essen oder gar die Sprache verstehen. Mensch, Schuster, bleib bei deinen Leisten und koch Buletten.
Hast du das selbe Video wie ich geschaut?
Why the hell is the lemon Jewish !?!?! Maybe it’s Christian 🤷🏻♂️🤷🏻♂️🤷🏻♂️ it’s not for you to tell !!!!!! Do you know my good friend “Carmine Nigga” ????? He a chef too