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How to accompany a cold Italian starter?

Quel vin boire avec une entrée italienne froide ?

Vitello tonnato: the best of Italy on one plate. Here is Chef Taparel’s recipe. And you, which wine will you choose for this starter?

Today, Team Aubert & Mathieu is accompanied by the young chef Pierre Taparel. We are going to offer you a little Italian starter between the sea and the land which always has a great effect! As tasty as it is beautiful to look at, this plate will transport you to Italy. Hold on to your taste buds, it's going to move!

To make this ideal starter for summer (or this dish for when you're hungry) you'll need all these ingredients:

For the main course:

  • 600g cooked veal fillet
  • 50 g of Conchiglioni
  • 12 caper berries
  • 80 g of parmesan shavings
  • 1 bunch of arugula
  • 24 anchovy fillets
  • Flaked tuna
  • 30ml oil
  • flower of salt & black pepper

For the sauce that goes well:

  • 2 egg yolks
  • 30 g parmesan
  • 150 g Dijon mustard
  • 1 lemon juice
  • 1/2 clove of garlic
  • 257 ml of grapeseed oil

Quel vin boire avec une entrée italienne froide ?
Please note, this stunt was carried out by professionals, do not reproduce it at home!
    Quel vin boire avec une entrée italienne froide ?

    Preparation tips:

    Prepare the Tonnato sauce:

    In your mixer bowl, finely chop the garlic & parmesan. Add the tuna, anchovies, egg yolks, mustard and lemon juice.

    Puree this preparation until a smooth consistency is obtained (approximately 1 min). At medium speed, slowly add the oil to obtain an emulsion a little more fluid than mayonnaise. If too thick, dilute it with water. Reserve this in the refrigerator!

    Prepare the different elements of the dish:

    Slice the veal into very thin slices. Cut the capers in half lengthwise.

    Prepare nice shavings of parmesan using a peeler (avoid eating them before placing them on your plate).

    Cook your Conchiglioni al dente (and yes here, it’s according to the rules of the art!)

    Preparing your plate:

    Spread the Tonnato sauce in the hollow of a large plate. Then arrange the Conchiglioni stuffed with sauce & the slices of veal, folding them slightly to give volume to the dish.

    Add the capers and anchovies evenly, then add the parmesan shavings. Add a few rocket leaves. Finish the seasoning with olive oil, fleur de sel and freshly cracked pepper.

    There you go, buon appetito!

    Quel vin boire avec une entrée italienne froide ?
    If it doesn't really look like that, no one will blame you!

    What wine should we drink with this starter?

    To go with this fresh and summery starter you need a silky wine! Our Amy vintage will bring you a nice dose of fruit and sweetness!

    It is a wine focused on red fruits and sweet spices, which has beautiful length and perfect suppleness. This is a very pleasant wine with light dishes and dinner aperitifs.

    Choose our Kate red wine:Click here

    Quel vin boire avec une entrée italienne froide ?