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VITELLO TONNATO Recipe | |
Italian Veal | |
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Ingredients:
2 lb Boneless lean veal, preferably eye of round2 Carrots, coarsely chopped 1 Stalk celery, coarsely chopped 1 Onion, coarsely chopped 5 Sprigs Italian parsely, coarsely chopped 1 cn (3 1/2oz) oil-packed tuna, well drained 3 tb Capers, drained 2 Small sweet pickles, drained and coarsely chopped 3 Anchovy fillets, coarsely chopped 1/4 c Mayonnaise 1/3 c Lemon juice Black pepper and salt to taste 1/4 c Each olive oil and corn oil Italian parsely Lemon slices Capers
Directions:
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. Yield: 8 servings
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