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