Vitello tonnato on pasta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 1 | tablespoon | Minced garlic |
| 10 | tablespoons | Olive oil |
| 2 | pounds | Veal loin or leg roast |
| 6¾ | ounce | Canned tuna, drained |
| 24 | Anchovy fillets | |
| 1 | cup | Dry white wine |
| 1 | cup | Water or chicken broth |
| 1 | teaspoon | Thyme leaves |
| 2 | Bay leaves | |
| 1 | teaspoon | Ground white pepper |
| ½ | pounds | Dry pasta; such as: penne or small shells |
| 2 | Egg yolks | |
| Salt to taste | ||
| ¼ | cup | Capers |
| 2 | tablespoons | Finely chopped parsley |
Directions
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