Turkey Tonnato | Kitchen on the Cliff with Giovanna Bellia LaMarca

[@veravanrooij]

Hello, I just want to say, I love your video's. They are relaxing and so pure! I can see you are a special person 🥰. Buona notte ⭐

[@argovox]

Giovanna is no nonsense and so candid! That last comment made me laugh.

[@GiovannaBelliaLaMarca]

Thank you, your comment made me smile!

[@apace903]

Giovanna, I'm looking forward to trying the tuna sauce. I already ordered the salted capers. They are not available locally. When I make broth with an animal carcus, I roast the bones at 400-425degress with olive oil, garlic, onion for about 25 minutrs. Itmakes the bone broth richer in color and flavor. Thank you for teaching me another dish. 😊

[@patrickpeoples2450]

We have this every Christmas in Argentina!

[@mikevedrani2758]

I recently found you on KZbin. I have ordered your Sicilian Feast cookbook from Amazon after checking out the sample on my Kindle. I remember when I was young, my family making cappelletti for Christmas Day. They didn’t have a big sit down meal that day visitors would just get a bowl of them in broth. It was a great way of doing it so people could come and go.

[@GiuseppeBasile]

So glad I stumbled upon your Chanel Giovanna. Your cooking reminds me so much of my Nonno & Nonna’s cooking when they where still with us. Greetings from Australia. My father is Sicilian and my mother is from Sardegna.

[@GiovannaBelliaLaMarca]

You must have eaten like Kings! Two fabulous cuisines!

[@GiuseppeBasile]

@@GiovannaBelliaLaMarca we sure did, thanks for the reply

[@btbingo]

You are becoming better, more interesting every day.

[@GiovannaBelliaLaMarca]

Thank you. I’m glad that you liked this lesser known traditional recipe.

[@josephpusateri440]

I've had vitello tonnato in restaurants in both Pittsburgh, PA and in Berlin, Germany. To my amazement in both cases, it tasted exactly the same. I absolutely love it. When I tried to discuss the dish and its ingredients with my work colleagues, they were revolted by the thought of tuna and anchovies. Armed with this information, I took my American cousins (of Sicilian ancestry from Termini Immerse) to the restaurant. I ordered the vitello tonnato as an appetizer without telling them what it was. I then had them all taste it saying it was a veal with a lemony savory sauce. They went nuts for it and they all wanted it as a main dish. Moral of the story: Unless someone has a fish allergy, don't discuss the ingredients until they taste it.....or.....Don't judge a book by its cover ! Can't wait to try turkey tonnato.

[@GiovannaBelliaLaMarca]

Dear Joseph, I agree with you about not being judgmental; most Americans are hesitant to even try anchovies. Anchovies are used instead of salt, in Italian cooking, to create a more complex flavor, they are delicious, and most people don't know that they're in a dish, but i always tell them that i've used them! You'll love the turkey as well!

[@MacHa-g19]

For the Nethelands, I like your video's (compliments to your granddaughter as well, how great it must be to do that together!!!); I really like this 'left over dish' and to be honest, I love to use leftover.... If you cook good food, you also have good leftover... Thank you all for your input!

[@CarBoH42]

So interesting! I really don’t like tuna from a can, but I’m willing to try it! You are wonderful. ❤

[@kimmiemamatomany6226]

Learned something new! Thank you. Beautiful kitchen.

[@GiovannaBelliaLaMarca]

I'm delighted!.Thank you!

[@andersen6422]

I was raised in a "waste not, want not" way. A recipe on how to enliven leftovers is quite welcome. Thank you.

[@GiovannaBelliaLaMarca]

I was raised the same way, so we don't waste anything either. Even leftovers can be company dishes!

[@sammyjo8109]

Just added the ingredients to my shopping list for another leftover turkey dinner. Husband will love this. I use my turkey broth for many things. We love Turkey and noodles, pot pie and Turkey Barley Soup ( by Lennie recipe) Thank you for sharing your delicious recipes and showing us how to prepare them.

[@GiovannaBelliaLaMarca]

Try the Tacchino Tonnato, and I know that you'll love it!

[@danielas.w.2378]

It looks delicious! Greetings from Brazil! :)

[@GiovannaBelliaLaMarca]

Thank you for your greetings from Brazil! If you try this dish, you'll like it.

[@MilletteKish]

Happy Holidays and Thank you for a very satisfying meal suggestion.

[@GiovannaBelliaLaMarca]

You are very welcome!

[@sli9301]

Thank you very much!

[@TheTopperChef]

Looks so yummy!

[@GiovannaBelliaLaMarca]

It tastes as good as it looks. Try it and buon appetito!

[@lilacblumen]

Hello, Giovanna! I love this and all your videos. I’ve never heard of veal or turkey tonnato, but this sounds delicious. I’m going to give it a try. Happy Thanksgiving to Francesca, Howard and you and your whole family! Best wishes, Marlene

[@GiovannaBelliaLaMarca]

Thank you, Marlene, and best wishes to you and your family for Thanksgiving. Do try the Turkey Tonnato!

[@sveppir2]

Vitello tonnato is one of those things where you're like... is this going to be good? But it's a revelation. Never tried tacchino tonnato, but now I will!

[@GiovannaBelliaLaMarca]

Hi Peter, so good to hear from you. Well...it is delicious, and it is a revelation!

[@carlseaquist8723]

Thank you! We will try it! Happy Thanksgiving!!

[@GiovannaBelliaLaMarca]

Thank you, Carl, and best wishes to you and your family!

[@normapaulli2166]

Love your videos and all your recipes. I wonder if you have the recipe for rice torta as my grandma used to make. She was born in the hills of Genoa. I watched her make it and made it myself but I could never get it to taste exactly like grandma’s.

[@GiovannaBelliaLaMarca]

That’s the magic of Grandma’s cooking!

[@thequarantineddad306]

Ciao! Amazing work. Hoping for a Christmas cookie episode. Saluti

[@GiovannaBelliaLaMarca]

Thanks for the suggestion!

[@thequarantineddad306]

Maybe a family favorite of mine which is also Sicilian rooted, Cucidati. Local fan from fellow bergen county. Love the content.

[@polawax6448]

Hi Ms. La Marca, I am Bx Sci ‘79 . You were not one of my teachers during my 4 years but I always admired your long beautiful hair. Do you heat up the Turkey Tonnato or do you serve it at room temperature? What would you suggest as a side? I keep kosher so I appreciate that there is no dairy in the sauce. I often have to tweak recipes because of keeping kosher so I appreciate when I don’t have. Plan on making this for Sabbath lunch after Thanksgiving! I think I might add some fresh basil and pepper flakes for a kick. Looking forward to hearing your suggestions. Grazie!

[@GiovannaBelliaLaMarca]

I love to hear from members of our Bx. Science community. Good bread and a salad, or a vegetable dish will be great accompaniments. I recommend one of my very favorite cookbooks which you'll find on Amazon, possibly used: "The Classic Cuisine of Italian Jews" by Edda Servi Machlin, who was born in PitiglianoI, the city between Rome and Florence that had a 10% Italian Jewish population before WWII. I treasure that book, and I found out the last time I visited an aunt of mine in Rome that her mother was born in Pitigliano!

[@olefacto4725]

Signora Giovanna, I love your recipes/videos! I was wondering, I went to Amazon to check out your Emilia Romagna cookbook and saw that the hard copy is $249. Is that a typo? I can't seem to find it for sale anywhere else. Grazie mille!

[@stephenburns3678]

Are you familiar with the Hill neighborhood in St. Louis, Missouri. ? You should visit if you can.

[@scioa]

In attesa del giorno del ringraziamento, riflettiamo su questo ghiotto riciclo degli "avanzi" del tacchino, ma anche del petto di pollo. Il vitello tonnato è una antica ricetta caduta un pò in disuso. Grazie per averlo riportato a galla: da oggi recupereremo questa ghiotta e facile ricetta. Buon appetito

[@GiovannaBelliaLaMarca]

Grazie mio caro Giovanni: io uso spesso il petto di pollo se siamo in pochi, ed il petto di tacchino se siamo piú numerosi. Sempre gradito anche il vitello, ma ho voluto introdurre la salsa tonnata sul tacchino che avanza in ogni casa per Thanksgiving! Affettuosi abbracci a tutti in famiglia!

[@jennglow4647]

😋

[@cuttwice3905]

I take the bones and make stock. I freeze the stock and one less thing to worry about. It makes terrific rice.

[@GiovannaBelliaLaMarca]

Waste not, want not! Then roasted carcass of chicken or turkey makes the best possible broth! Even if you buy an already baked chicken, when you are finished serving it, place all the leftovers in a soup pot, add an onion, a carrot and a piece of celery, water to cover plus about 4 inches, and simmer over low heat for 2-3 hours, strain and use the broth for soups with rice or pastina, gravies, pot pies, etc. or freeze for future use.

[@joypolk3093]

This Turkey dish is served room temperature?

[@GiovannaBelliaLaMarca]

it can be served at room temperature or even chilled. If serving it at room temperature remove it from the refrigerator about an hour before you are ready to serve it.

[@joypolk3093]

Thank you.

[@stellakocharova1467]

🙏👍

[@GiovannaBelliaLaMarca]

Thank you so much, Stella!

[@debraboyea7776]

Hi Giovanna!

[@GiovannaBelliaLaMarca]

Hi Debra! I hope that you'll try the Turkey Tonnato, and you'll let me know how you like it.

[@toniapappan]

👩‍🍳🐈‍⬛🍅🫑🧄🧅🍄🥣🧂🥚🍞🧀🥩🥓🍕🧈🥂🍽🥤👩‍🦼🐈Wonderful!! I am still kicking myself about the waste that I have had for years...with 🥦that I learned from you, dear lady..

[@dinkohrvat344]

More vegan and vegetarian dishes please . Meat dishes are bad for the environment and health .

[@jeffneis553]

Why does the video keep jumping? Love her but very annoying to watch with this jumping.

[@denischavarria-h1d]

Delicioso 😋😋😋