Vitello Tonnato

Name: Vitello Tonnato
Ingredients: 2 oz canned anchovy fillets, drained, 4 fillets cut into 1/3 inch pieces; 1 clove garlic, thinly sliced; 3 1/3 lb veal loin, shallow cuts made along length of veal; 2 None carrots, finely chopped; 3 stalks celery, trimmed, finely chopped; 2 None Spanish onions, quartered; 6 sprigs fresh parsley; 5 cups chicken stock; 1 2/3 cups dry white wine; 3/4 cup vegetable oil; 1 None egg yolk; 3.5 oz canned tuna, drained; 2 tbsp lemon juice; 1/4 cup heavy cream; None None capers, to serve

15 ingredients

4 steps

Ingredients

2 oz canned anchovy fillets, drained, 4 fillets cut into 1/3 inch pieces
1 clove garlic, thinly sliced
3 1/3 lb veal loin, shallow cuts made along length of veal
2 None carrots, finely chopped
3 stalks celery, trimmed, finely chopped
2 None Spanish onions, quartered
6 sprigs fresh parsley
5 cups chicken stock
1 2/3 cups dry white wine
3/4 cup vegetable oil
1 None egg yolk
3.5 oz canned tuna, drained
2 tbsp lemon juice
1/4 cup heavy cream
None None capers, to serve

Directions

1

Insert anchovy pieces and garlic into slits in veal. Transfer to a large saucepan and cover with cold water. Bring to a boil. Boil for 1 min then drain and rinse under cold running water until cool.
2

Return veal to pan along with carrots, celery, onions, parsley, chicken stock and wine. Bring to a boil then reduce heat and simmer, partly covered, for 1 hour 30 mins, or until veal is tender. Remove veal from stock and let cool. Reserve 1/4 cup stock for sauce. Let cool.
3

Cover reserved anchovy fillets with water and let stand for 10 mins. Drain and pat dry with paper towels. Combine oil, egg yolk, tuna, anchovies and lemon juice in a blender and blend until smooth. Transfer to a small bowl and stir in cream and reserved stock.
4

Thinly slice veal. Dip into sauce then arrange on a serving plate, overlapping slightly. Sprinkle with capers. Serve with remaining sauce.