LOCATION: Recipes >> Beef Veal >> Vitello Tonnato
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Vitello Tonnato
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5-pound boned and rolled leg of veal
2 7-ounce cans tuna
3 tablespoons oil
2 garlic cloves
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 celery stalks, cut up
1/4 cup chopped parsley
2 bay leaves
1/2 teaspoon thyme
2 tablespoons salt
freshly ground pepper
2 cups chicken stock
1 2-ounce can flat anchovy fillets
6 tablespoons lemon juice
2 cups homemade mayonnaise
4 tablespoons capers
1 lemon, thinly sliced
Drain the oil from the cans of tuna into a Dutch oven with a tight
fitting lid. Add the 3 tablespoons oil and brown the veal lightly.
Remove meat and set aside. Add garlic, onions, carrots and celery
to the oil and cook, stirring frequently, for 5 minutes or until
onions are translucent. Add parsley, bay, thyme, salt and pepper,
chicken stock, tuna, the drained anchovies and two tablespoons
lemon juice. Stir the mixture well to dissolve any particles that
may stick to the bottom of the pot. Bring to a boil, then add the
veal. Cover and simmer for 3 hours. Remove the veal from the pot
and put it in the refrigerator. Put the pot back and reduce the
vegetable-tuna mixture to about four cups, stirring time to time
to prevent burning. Puree this mixture in a blender. Add two cups
of the puree to two cups of mayonnaise, 4 tablespoons of lemon
juice and 2 tablespoons of capers. Refrigerate.
Before serving, slice the veal thinly and arrange the slices on a
large platter with half the tuna-mayonnaise over them. Garnish
with the lemon slices and the rest of the capers. Pass rest of
the sauce at the table.
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