Vitello Tonnato

Name: Vitello Tonnato
Ingredients: 2 pounds bottom round veal; 2 egg yolks hard cooked; 1 lemon; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 pinch sugar; 1 1/2 cups dry white wine; 1 onion large, coarsely chopped; 2 garlic cloves crushed; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1/2 cup tuna packed in oil canned; 4 anchovy fillets rinsed, patted dry; capers for garnish

14 ingredients

4 steps

Ingredients

2 pounds bottom round veal
2 egg yolks hard cooked
1 lemon
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 pinch sugar
1 1/2 cups dry white wine
1 onion large, coarsely chopped
2 garlic cloves crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup tuna packed in oil canned
4 anchovy fillets rinsed, patted dry
capers for garnish

Directions

1

Place the veal in a small, deep, non-reactive bowl. Pour in enough wine to barely cover. Refrigerate overnight, covered tightly with plastic wrap.
2

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.
3

Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup). 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.
4

Cut the veal into thin slices. Arrange, overlapping on a large serving platter. Spread the sauce over the veal. Garnish with capers if desired. Serves 6.