Vitello Tonnato
By: Anonymous
Published: Sunday, January 3, 2010 - 4:37am

Ingredients




2 pounds bottom round of veal
2 hard cooked egg yolks
Juice of 1 lemon
2 tablespoons olive oil
1 tablespoon red wine vinegar
Pinch sugar
1 1/2 cups dry white wine
1 large onion, coarsely chopped
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup canned tuna, packed in oil
4 anchovy fillets, rinsed, patted dry
mashed
Capers for garnish

Preparation

1 Place the veal in a small, deep, non-reactive bowl. Pour in enough wine to barely cover. Refrigerate overnight, covered tightly with plastic wrap. 2 In a large saucepan or stockpot, combine the veal with the wine marinade, onion, carrot, garlic, salt and pepper. Bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer, partially covered, until the veal is tender, about 1 hour. Remove the pot from the heat but leave the veal in the liquid to cool. Remove the veal to a cutting board, cover loosely with foil and set aside. 3 Strain the cooking liquid through a sieve into a small bowl (you should have about 1 cup). Discard the vegetables. Add the tuna, anchovies, egg yolks, lemon juice, olive oil, vinegar and sugar to the sieve and force this mixture through with the back of a large spoon. Mix the resulting sauce until it is well blended and smooth. 4 Cut the veal into thin slices. Arrange, overlapping on a large serving platter. Spread the sauce over the veal. Garnish with capers if desired. Serves 6.