Vitello Tonnato 009
Vitello Tonnato (9)
  
Time: 45 minutes plus 2-3 hours' cooling and 24 hours' chilling
Ingredients
2-2½ pounds veal roast, top round, trussed (it should be no thicker than 3
inches. )
1½ cups dry white wine
1 stalk celery, roughly chopped
1 medium onion, peeled and cut into quarters
1 carrot, roughly chopped
1 leek, white part only, rinsed and chopped
4 sprigs marjoram
4 sprigs thyme
5 cloves garlic, peeled
For the sauce:
2 egg yolks at room temperature
sea salt
2¼ cups extra virgin olive oil
5 tablespoons freshly squeezed lemon juice
1 7oz can tuna packed in oil
5 anchovy fillets
3 tablespoons capers, drained
Thin slices of lemon, pitted black olives sliced thinly, capers, parsley
leaves or anchovy fillets, for garnish.
Directions
In a pot just large enough to fit veal, put wine, celery, onion, carrot,
leek, marjoram, thyme and garlic.
Add 3 inches of water, and bring to a boil.
Add veal, and bring back to a boil. Immediately turn off heat, cover pot
and let veal cool in its liquid 2-3 hours.
When completely cool, thinly slice veal.
Slices should be about 1/16 to 1/8 inch thick.
While veal cools, make sauce: In a large bowl, whisk together egg yolks
and ¼ teaspoon salt until pale yellow and the consistency of cream.
Beginning a drop at a time, add 1¼ cups oil, whisking continually.
As mixture thickens, you can add oil more quickly.
When it gets quite thick, whisk in 1 tablespoon lemon juice.
Continue adding oil until all of it has been absorbed and mayonnaise is
quite thick and shiny.
Whisk in another tablespoon of lemon juice.
Drain tuna, and put it in a food processor with anchovies, remaining cup
olive oil, remaining lemon juice and capers.
Process until you get a creamy, uniformly blended sauce.
Scrape sauce into bowl with mayonnaise and fold to combine.
Taste. It should be quite tangy and highly seasoned. Refrigerate until
needed.
To assemble dish: remove ¾ cup sauce, and reserve to serve alongside
veal.
Smear bottom of a large serving platter with some of the remaining tuna
sauce.
Place a layer of veal slices on top, meeting edge to edge without
overlapping.
Cover with sauce, then make another layer of meat and sauce.
Repeat until all the meat is used. Leave yourself enough sauce to
blanket top layer.
Cover with plastic wrap, and refrigerate for at least 24 hours.
Bring to room temperature before serving.
Garnish with some or all suggested ingredients.
Serve with reserved sauce on the side.
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