ITALIAN VITELLO TONNATO 

YOU WILL NEED: 

• 1.5kg ( 3lb ) nut of veal ( see below )

• 45g can flat anchovy fillets

• 1 clove garlic

• 2 carrots.

• 3 sticks celery

• 11/2  liters ( 5 cups ) water

• 2 chicken stock cubes

• 1½ cups dry white wine

• 2 onions

• 6 sprigs parsley

Note: The " nut " of veal is the fillet cut from the leg.

TUNA SAUCE

• 1½ tablespoons capers

• ½ cup oil

• 1 egg yolk

• 100g can tuna

• 2 tablespoons lemon juice

• ½ cup cream

• salt,

• pepper

ITALIAN VITELLO TONNATO RECIPE:

Using the tip of a sharp knife. make small cuts along the length of the veal. Cut four drained anchovy fillets into 1cm ( in ) lengths; cut peeled garlic into slivers. Insert anchovy pieces and garlic into each cut. Place veal in a saucepan, cover with cold water, and bring to a boil, boil for 1 minute uncovered. Pour off the water and rinse the veal under cold water.

Peel and chop carrots and celery. Peel and quarter onions. Place veal in a saucepan with carrots, celery onions, parsley, water-crumbled stock cubes, and wine. Bring to boil, reduce heat, and simmer, partly covered, for 1 % to 2 hours or until veal is tender. Remove veal from stock and leave to cool. Reserve ½ cup stock for sauce; cool.

Cover remaining anchovy fillets with water and stand for 10 minutes, drain and pat dry with kitchen paper. Wash capers under cold water and chop finely. Place oil, egg yolk, drained tuna, anchovy fillets, and lemon juice in the blender, and blend until the mixture is a puree. Place mixture in a small bowl and stir in cream and reserved veal stock. Stir in capers, and season with salt and pepper.

Cut veal into thin slices. Dip the veal into the sauce and arrange in overlapping slices around the plate. Garnish the center with salad greens, black olives, and, if desired, sieved egg yolk. Serve the remainder of the sauce separately..

 Serves 6

Also Read: ITALIAN VEAL PARMESAN