To Chef Bowerman, if she can recreate an Italian profile, the guests may not remember the exact ingredients, but they will remember the feeling and flavor of the experience. And one of the biggest challenges is to walk the fine line between honoring tradition and breaking new ground. Time-honored methods should be protected (especially when it comes to Nonna’s recipes!), but one can always find inspiration from them. Case in point, her vitello tonnato dish features cubed, sous-vide veal and uses the traditional sauce in a foamed form so that it tastes more flavorful yet lighter on the palate.
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