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Vitello Tonnato ( using bottom round )
Serves 4-6
Ingredients
2 lb Bottom Round of Veal 1000g
1½-2 cups dry white wine 375-500ml
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
2 garlic cloves, crushed
to taste: salt and freshly ground pepper
½ can canned tuna, packed in oil
3-4 anchovy fillets, rinsed, patted dry and mashed
2 hard-boiled egg yolks
1 juice of one lemon
2 tablespoons olive oil 30ml
1 tablespoon red wine vinegar 15ml
pinch of salt
capers
Directions
Place the veal in a small, deep non reactive bowl.
Pour in enough wine to barely cover.
Refrigerate overnight, covered tightly with plastic wrap.
In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt, and pepper.
Bring to a boil over moderately high heat.
Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour.
Remove the pot from the heat but leave the veal in the liquid to cool.
Remove the veal to a cutting board, cover loosely with foil, and set aside.
Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup(250ml)).
Discard the vegetables.
Add the 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 resulting sauce until it is well blended and smooth.
Cut the veal into thin slices.
Arrange, overlapping, on a large serving platter.
Spread the sauce over the veal.
Garnish with capers, if desired.
Recipe Source (Rich and Famous Cookbook)
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Posted in leg, vitello tonnato | 
Tags: anchovy fillets, bottom round, canned tuna, capers, dry white wine, fillet, garlic cloves, garlic salt, ground, hard boiled egg, leg, lemon, medium carrot, oil vinegar, red wine vinegar, tonnato, veal, vitello tonnato, white wine, wine marinade
