Vitello Tonnato 008
Vitello Tonnato (8)
  
Ingredients
1 kg boneless veal shoulder
2 carrots
2 sticks celery
1 onion
3 cloves garlic
2 bay leaves
a few sage and thyme leaves
2 cloves
4 peppercorns
handful of parsley
1 bottle white wine
3 anchovies in salt, filleted (ie, 6 filets)
3 eggs
1 tin tuna (get a line-caught fillet; its no more expensive)
extra virgin olive oil about a cupful
2 lemons
handful of pickled capers
vinegar (can use the vinegar from the caper jar, but you can also use
white wine or balsamic vinegar.)
Directions
Marinate the meat in the wine, stock vegetables, herbs, spices, garlic
and one of the anchovies overnight or all day.
Turn the meat occasionally, so that it all gets marinated.
Simmer the veal gently in the marinade initially topped up with water
to cover the meat for one and a half hours.
Leave the meat to cool, and strain the stock.
While the meat is cooking, hard boil the eggs, cool them under the tap
and extract the yolks.
Discard the whites for some other purpose.
Blend the oil, egg yolks, tuna, remaining anchovies, the juice of one
lemon and the capers until the sauce is creamy.
Add some stock to the sauce until you are happy with the consistency.
Taste the sauce and add vinegar or more lemon, oil or some seasoning
according to your taste.
Slice the cooled veal thinly and arrange on plates or one large serving
platter.
There should only be one layer of meat.
Pour the sauce all over the veal, and garnish with slices of lemon and
capers, and some fresh parsley if you feel like it.
Vitello Tonnato tastes even better after chilling in the fridge over
night.
Recipe source french-news.com |
printable version of this recipe