Vitello Tonnato
Ingredients
Preparation steps
Peel the onion. Trim carrot and celery, rinse and chop coarsely. Place in a pot with the spices, wine and meat. Cover and refrigerate 24 hours. The next day, pour in enough water that the meat is just covered. Bring to a boil with salt and cook uncovered for 1 hour over low heat. Let cool in cooking liquid.
For the sauce, drain the tuna. Rinse anchovy fillets and chop. Place anchovies, tuna, egg yolks, 2 tablespoons capers and the juice of 1/2 lemon in a tall vessel and puree with an immersion blender. Gradually blend in about 1 tablespoon broth from the veal and about 200 ml (approximately 3/4 cup) of olive oil to make a creamy sauce. Season with salt and pepper.
Remove the meat from the cooking liquid, drain and cut into thin slices. Arrange on a plate. Top with the sauce, cover and refrigerate 4 hours. Cut the remaining lemon into thin slices. Before serving, garnish the vitello tonnato with the remaining capers and lemon slices.
