Vitello Tonnato 011  Sophia Loren’s Vitello Tonnato

Ingredients

2 lb. Bottom Round of Veal 1kg

1½ cups Dry White Wine 375ml

1 Onion (coarsely chopped)

I med. carrot (coarsely chopped)

2 cloves Garlic (crushed)

½ teaspoon Salt  2.5ml

¼ teaspoon Pepper 1ml

½ cup Canned Tuna, in Oil 125ml

3 mashed Anchovy Fillets (washed & dried)

2 Egg Yolks (hard cooked)

2 tablespoons Olive Oil 30ml

1 tablespoon Red Wine Vinegar 15ml

Juice of 1 lemon; pinch of sugar; capers 

Directions

Place veal in small, deep, non reactive bowl. Pour in enough white wine to cover; marinate tightly covered in refrigerator overnight.
Combine the veal with the marinade, onion, carrot, garlic, salt and pepper.
Bring to a boil over moderately high heat, then re­duce the heat to simmer, partially covered, until veal is tender (about 1 hour).
Remove pot from heat and let stand until liquid is cool. Remove the veal to a cutting board, cover and set aside.
Strain cooking liquid through a sieve (you should have 1 cup).
Discard vegetables.
Add tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar and sugar to the sieve and force this mixture through with the back of a large spoon.
Mix the sauce until well-blended and smooth.
Cut veal into thin slices and arrange, overlapping, on large serv­ing platter. Spread sauce over veal; garnish with capers.