Veal recipes |
Vitello Tonnato |
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| 2 lb boneless lean veal, 1 preferably eye of round 2 carrots, coarsely chopped 1 stalk celery, coarsely 1 chopped 1 onion, coarsely chopped 5 sprigs italian parsely, 1 coarsely chopped 1 can (3 1/2oz) oil-packed tuna, 1 well drained 3 tablespoon capers, drained 2 small sweet pickles, drained 1 and coarsely chopped 3 anchovy fillets, coarsely 1 chopped 1/4 cup mayonnaise 1/3 cup lemon juice 1 black pepper and salt to 1 taste 1/4 cup each olive oil and corn oil 1 italian parsely 1 lemon slices 1 capers |
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Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours. Cool veal completely. Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender. Add mayonnaise, lemon juice and oils; mix until well blended. Add pepper, taste, and add salt if necessary. Slice veal into very thin slices. Arrange on a platter and spoon tuna sauce over. Veal should be completely smothered in sauce. Serve any leftover sauce on the side. Garnish with Italian parsely, lemon slices and capers. |
