Veal in tuna sauce
“You take a cut of thigh that is gently browned – so begins the recipe for vitello tonnato that Peppe Cannistrà cooks at I Banchi di Ibla – just a light crust to heal the meat, together with fillets of Testa Conserve red tuna, herbs and capers. ”Then, placed in a vacuum bag, it is cooked at a low temperature for twelve to fourteen hours. Once the liquids have been extracted, an emulsion is made with extra virgin olive oil. The sauce thus obtained will season the veal with the addition of tender lettuce leaves, capers, parsley and toasted bread’. Mattia Lorenzo, sommelier at I Banchi, recommends Paolo Calì’s Osa 2020, a rosé made from frappato grapes, “to be served chilled, it stands out for its particular sensation of euphoria given by the notes of raspberry and dog rose”.