Vitello tonnato on pasta

Yield: 6 servings

Measure Ingredient
1 \N Onion; chopped
1 tablespoon Minced garlic
10 tablespoons Olive oil
2 pounds Veal loin or leg roast
6¾ ounce Canned tuna, drained
24 \N Anchovy fillets
1 cup Dry white wine
1 cup Water or chicken broth
1 teaspoon Thyme leaves
2 \N Bay leaves
1 teaspoon Ground white pepper
½ pounds Dry pasta; such as: penne or small shells
2 \N Egg yolks
\N \N Salt to taste
¼ cup Capers
2 tablespoons 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 ½ 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 ½. 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 ½ 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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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