Recipe - Vitello Tonnato

• Ingredients:
• For the Veal:
• 500 g veal from the rump
• 2 bay leaves
• 10 black pepper corns
• 2-3 cloves
• ½ tsp salt
• 2 carrots, sliced
• 1 onion, in rings
• 1 celeriac, chopped
• 750 ml beef stock
• 150 ml dry white wine
• For the Sauce:
• 90 g canned tuna, well drained
• 50 g canned anchovies, well drained
• 150 ml olive oil
• 2 tsp pickled capers, drained
• 2 egg yolks
• 1 tbsp lemon juice
• salt and pepper
• For the Decoration:
• capers
• anchovies

Preparation:

Place veal with bay leaf, pepper corns, cloves, salt, and vegetables in a large pot. Fill pot with enough beef stock and wine to cover the veal. Bring to a boil, skim off foam, and simmer 1 hour until tender. Cool down in the stock and drain well. Place veal in the refrigerator so that it will be easier to slice.

For the Sauce: Mix tuna, anchovies, 1 tbsp oil, and capers. Add egg yolks and purée well. Mix in lemon juice, and while stirring, dribble in oil to make a thick, smooth cream. Season to taste with salt and pepper.

Thinly slice veal (works well with a food slicing machine) and arrange on a serving plate. Cover with tuna sauce and decorate with capers and anchovies.

Note: Vitello Tonnato is a starter that originates in Piedmont, Italy. It is eaten cold and of course there are slight regional variations. It is a must on the menu of every good Italian restaurant.

Recipes: italian • starter • veal

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