Vitello tonnato - (veal in tuna sauce)

Yield: 6 servings

Measure Ingredient
6 cups Veal stock
1½ cup Dry white wine
2 \N Onions; quartered
1 large Carrot; chopped
2 \N Celery ribs; chopped
3 \N Garlic cloves; chopped
1 \N Thyme sprig
2 \N Bay leaves
8 \N Peppercorns
12 \N Parsley sprigs
3 pounds Boneless veal roast; preferably top round
1 can Italian canned tuna packed in oil -; (7 oz)
4 \N Anchovy fillets; drained
2 tablespoons Capers
\N \N Lemon juice
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
2 cups Mayonnaise
¼ cup Heavy cream

In a large casserole combine stock, wine, onion, carrot, celery, garlic, thyme, bay leaves, peppercorns and parsley. Add veal and slowly bring to a boil over low heat. Reduce heat and simmer, partially covered, for about 1½ hours or until very tender. Let veal cool in the stock, cover and chill overnight.

In a food processor combine tuna with its oil, anchovies, capers and lemon juice and process until it forms a puree; season to taste with salt and pepper. Transfer to a small bowl and fold in mayonnaise. Add enough heavy cream to form a sauce of coating consistency.

Remove veal from stock (reserve stock for another use). Cut veal into thin slices and arrange them, overlapping slightly, on a serving platter. Coat veal with sauce and serve any remaining sauce alongside.

This recipe yields 6 to 8 servings.

Source: "TASTE with David Rosengarten - (Show # TS-4723) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: David Rosengarten

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