Vitello tonnato (Italian Vitello tonnato, literally: "tuna veal") is a dish of thinly sliced pieces of marinated veal, seasoned with a cream sauce, one of which is tuna. It is a cold dish or appetizer typical of the Piedmont region.
The first of the recipes is found in Pellegrino Artusi's book The Science in Kitchen and the Art of Good Nutrition, published in 1891. But, according to researchers, the dish itself appeared in the Middle Ages. Called "rested veal," it was a piece of boiled veal that was sliced and left to rest under a layer of anchovy-containing sauce.
In the original version, the taste of meat was set off not by tuna, but by anchovies. In those days, salt was a valuable commodity and was expensive. Resourceful Italian merchants bought it at the mouth of the Rhone at a relatively reasonable price and hid it between layers of anchovies in order to bring it to Italy and sell it at a higher price. In the process of transportation, anchovies were salted, which increased their shelf life, and since they were cheap, they began to be used everywhere in recipes, including as the main ingredient in this famous sauce.
There are several varieties of vitello tonato recipes. They all differ in the way they are prepared or in the presence or absence of some ingredients. In the classic recipe, veal fillets are usually marinated in dry white wine with carrots, celery and herbs. Thinly sliced pieces of veal are served with tuna sauce. Chopped tuna and olive oil are used to make the sauce. It is important to prepare the canned tuna sauce. The sauce is prepared by whipping in a blender.
In a light version, veal can be boiled or baked. And mayonnaise, capers, lemon can be added to the tuna sauce.
Veal can be replaced with chicken, then the dish is called pollo tonnato (pollo tonnato; pollo - Italian "chicken")
According to Ray Marsili's flavor analysis, the strongest meat flavor comes from the presence of 2-methyl-3-furanthiol, which is most evident in cooked beef, chicken broth, and canned tuna.
Arrabiata (Italian arrabbiata, from Italian arrabbiato - "angry") is a traditional Italian hot sauce for dressing pasta. Central Italy (Lazio region) is considered the birthplace of arabiatto.
Garlic, hot red peppers (chili peppers), tomatoes and olive oil are used to make Arrabiata sauce. Some cooks also add basil to the sauce.
The sauce is mainly used for dressing penne pasta, less often for spaghetti.
Arrabiata with penne has appeared in several Italian films, the most famous of which are "Rome" by Federico Fellini and "Big Grub" by Marco Ferreri.
Finely chopped garlic is fried quickly (within 30 seconds) in a frying pan or in a preheated saucepan. Then chopped chili peppers are added to it and fried for 10-15 seconds, after which all this is poured with chopped tomatoes (recently - more often canned) and stewed until thickened for 10-15 minutes; while adding salt, black pepper and sugar to taste. After that, pasta, boiled until Al dente, is usually added to the pan / saucepan, and everything is mixed.