Vitello Tonnato – Beef Veal Food Recipes

Vitello Tonnato – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    5-pound boned and rolled leg of veal

    2 7-ounce cans tuna

    3 tablespoons oil

    2 garlic cloves

    2 onions, coarsely chopped

    2 carrots, coarsely chopped

    2 celery stalks, cut up

    1/4 cup chopped parsley

    2 bay leaves

    1/2 teaspoon thyme

    2 tablespoons salt

    freshly ground pepper

    2 cups chicken stock

    1 2-ounce can flat anchovy fillets

    6 tablespoons lemon juice

    2 cups homemade mayonnaise

    4 tablespoons capers

    1 lemon, thinly sliced

    Drain the oil from the cans of tuna into a Dutch oven with a tight

    fitting lid. Add the 3 tablespoons oil and brown the veal lightly.

    Remove meat and set aside. Add garlic, onions, carrots and celery

    to the oil and cook, stirring frequently, for 5 minutes or until

    onions are translucent. Add parsley, bay, thyme, salt and pepper,

    chicken stock, tuna, the drained anchovies and two tablespoons

    lemon juice. Stir the mixture well to dissolve any particles that

    may stick to the bottom of the pot. Bring to a boil, then add the

    veal. Cover and simmer for 3 hours. Remove the veal from the pot

    and put it in the refrigerator. Put the pot back and reduce the

    vegetable-tuna mixture to about four cups, stirring time to time

    to prevent burning. Puree this mixture in a blender. Add two cups

    of the puree to two cups of mayonnaise, 4 tablespoons of lemon

    juice and 2 tablespoons of capers. Refrigerate.

    Before serving, slice the veal thinly and arrange the slices on a

    large platter with half the tuna-mayonnaise over them. Garnish

    with the lemon slices and the rest of the capers. Pass rest of

    the sauce at the table.

    Category: Beef Veal Recipes

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