Recipe ingredients and directions:

Yield: 6 servings

1 onion, chopped

1 tb minced garlic

10 tb olive oil

2 lb veal loin or leg roast

6 3/4 oz can tuna, drained

24 anchovy fillets

1 c dry white wine

1 c water or chicken broth

1 ts thyme leaves

2 bay leaves

1 ts ground white pepper

1/2 lb dry pasta such as penne or small shells

2 egg yolks

salt

1/4 c capers

2 tb finely chopped parsley

Combine onion, garlic and 1 tablespoon oil in a 2-quart pot. Place

over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6

anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce

heat to low and cook for 45 to 50 minutes or until a meat thermometer

measures 135F. Remove the pot from the heat and let cool to room

temperature. Meanwhile, cook 1/2 pound dry pasta according to

directions. Drain, toss with 1 tablespoon oil and cool. Remove the

veal from the cooking liquid and boil liquid 5 minutes, or until

reduced by 1/2. Transfer contents of the pot to a bowl and let

cool.

Remove bay leaves, transfer the contents to a food processor, add

yolks and blend until smooth. Continue to blend, adding the remaining

1/2 cup oil in a slow steady stream. When it's time to serve dinner,

toss the pasta with the capers, parsley and half of the sauce and

arrange on a large platter. Slice the veal very thinly and arrange

slices on the pasta. Spoon remaining sauce in a ribbon over the

veal and decorate with criss-crosses of anchovies.

Category: Beef Veal Recipes