Recipe ingredients and directions:

Yield: 6 Servings

3 1/2 lb Boneless veal roast, securely tied

3 flat anchovy fillets, cut into 1-inch lengths

2 garlic cloves, cut into thin slivers

1 1/2 pt chicken stock

3/4 pt dry white wine

3/4 pt water

2 onions, quartered

2 carrots, cut up

3 sticks of celery, cut up

2 bay leaves

6 parsley sprigs

10 whole peppercorns

1/4 pt olive oil

1 egg yolk

1 can tunny-fish (3 oz), packed in olive oil

4 flat anchovy fillets, soaked in water for 10 minutes, cut into small pieces

1 1/2 tb lemon juice

3 tb double cream

6 tb cooled, strained veal-braising stock

1 1/2 tb capers, thoroughly washed and drained

salt

white pepper

2 tb finely chopped parsley

2 lemons, sliced

1 1/2 tb capers

12 black olives

Make deep incisions along the length of the veal with a small sharp

knife and insert a 1-inch piece of anchovy and a sliver of garlic

in each one. Blanch the veal in a large saucepan by covering it

with cold water and boiling it over a high heat for 1 minute. Pour

off the water and quickly rinse the meat of its scum in cold water.

Place the veal in a heavy saucepan just large enough to hold it

comfortably. Add the chicken stock, wine, water, onions, carrots,

celery, bay leaves, parsley and peppercorns. If the liquid does

not quite cover the meat completely, add more chicken stock or

water. Bring to the boil, reduce the heat and simmer the veal

slowly, partially covered, for about 1 hour and 40 minutes, until

the veal is tender when pierced with the tip of a sharp knife.

Remove the pan from the heat and let the veal cook in the stock.

Ladle out about 6 tablespoons of the stock, strain it through a

fine sieve, and put it aside in a cup or bowl to cool.

Meanwhile prepare the tunny-fish mayonnaise. If you have a blender,

all you need to do is to put all the oil, the egg yolk, tunny fish,

4 anchovy fillets and lemon juice in the jar of the blender and

whirl the ingredients at high speed for no more than about 10

seconds, until the mixture is a pure. Transfer it to a small mixing

bowl and stir in the cream gradually. Add the cooled, strained

braising stock from the veal, 2 tablespoons at a time until the

sauce is thinned to the consistency of a thick cream. You probably

will need about 3 tablespoons of the braising stock in all. Stir

in the capers. Taste the sauce for seasoning.

When the veal is cool, transfer it to a carving board. Strain the

braising stock and refrigerate for use in soups or sauces. Trim

the veal of any fat or gristle and cut the meat into thin, even

slices. Spread a thin film of tunny-fish sauce in the bottom of

a plate or baking dish and arrange the veal in the sauce, laying

the slices side by side. Pour the rest of the sauce over the veal,

smoothing it with a spatula to mask each slice. Cover the dish with

a sheet of plastic and refrigerate the Vitello Tonnato for at least

2 to 3 hours - or overnight or longer, if possible.

About 1 hour before serving, remove the veal from the refrigerator

and allow it to reach room temperature. Arrange the slices so that

they overlap as neatly as possible in a circle on a large serving

dish. Spoon all the sauce over them. Sprinkle the veal and sauce

with the chopped parsley, and garnish the dish with lemon slices,

capers and black olives. Other possibilities for garnishing the

vitello tonnato are sliced spring onions, tomatoes or hard-boiled

egg quarters.

Category: Beef Veal Recipes