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LOCATION: Recipes >> Beef Veal >> Vitello Tonnato 06

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Vitello Tonnato
2 6-ounce cans oil packed tuna (preferably imported Italian), minced
8 anchovy filets, drained, rinsed and minced
3 tbl small capers, drained and minced
2 tbl fresh squeezed lemon juice
1 to 1 1/4 cup homemade mayonnaise (I used 3 egg yolks, lemon juice (about 1
tbl or more to taste), whole grain mustard to taste - mixed well in a small
bowl to which you add 1/2 cup extra version olive oil and 1/2 cup corn oil
starting out a drop at a time whisking constantly until fully emulsion and
incorporated. Salt to taste.)

Mince the tuna, anchovies and capers in a small food processor or
hand mince. Add lemon juice and fold mixture into the mayonnaise.
Refrigerate until needed, preferably overnight as flavor is better the
following day.


To braise the roast

3-lb boneless veal roast, tied well and firmly (loin or leg cuts are good)
2 carrots cut into chunks
1 large onion quartered
1/4 cup white wine vinegar
2 sprigs fresh rosemary
2 bay leaves
8 to 10 black peppercorns

Place all of the ingredients into a covered casserole and fill with
water just so the veal is barely covered. Bring to a boil then
lower the heat to medium low, cover and simmer until done to your
liking.

Let roast cool to room temperature then wrap in plastic wrap and
refrigerate for several hours. You can save the braising liquid
and use it for risotto or soup.

Slice the veal as thin as possible, 1/4 to 1/3 inch. An electric
knife can facilitate this. Remove the ties just before slicing.

Place a light layer of mayonnaise on the bottom of a platter and
place a layer of overlapping slices of meat. Top with a layer of
mayonnaise and another layer of meat until you have run out of meat
and mayonnaise. Cover with plastic wrap and refrigerate overnight.
The longer the flavors mingle the better the vitello will be.
Allow several hours to bring the meat to room temperature. It will
not taste as good right from the refrigerator.

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