Secondo - Beef - Vitello Tonnato

By SallySmo

Ingredients

• 1 kilo of Veal
• 3 eggs
• 200 grams of tuna
• 2 teaspoons of capers
• 6 anchovies fillets
• 1 glass olive oil
• salt & pepper
• 1 stalk of celery
• 1 carrot
• 1 small red onion
• parsley
• 1 lemon

Preparation

Step 1

In a large saucepan put 3 litres of water , all vegetables very roughly chopped and bring to boil. When the water is boiling add the salt ( a good handful) and place the veal in the pan also. Turn down the flame and let boil lightly, uncovered for 1 hour. Take the meat out of the water and place in a baking dish, cover with another baking dish and let the meat cool. Make a very light sauce with the egg yolks, lemon juice ( use the entire lemon) and the olive oil. Mix by hand with a whisk or a hand beater. It must turn into a creamy mixture, very dense. Add the anchovies, capers, tuna( drain the oil first) , salt & pepper to this mixture and mix well for a few minutes. At this point the meat will be cool, slice thinly the veal . Take a baking dish, place a thin layer of the creamy mixture, place some thin meat slices, overlapping to cover the cream and then cover again with more of the creamy mixture.

To present this dish, add some capers and the parsley. This can also be served on individual plates.