VITELLO TONNATO ON PASTA – Beef Veal Food Recipes

VITELLO TONNATO ON PASTA – Beef Veal Food Recipes

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    Directions

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    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

    (Visited 3 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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