Vitello tonnato

by Gill
(Perrenporth)

In English - Veal with a tuna sauce

Ingredients

500 gr of veal loin

3 dl dry white wine

1 bay leaf

2 sage leaves

1 tablespoon olive oil


Battuto: a Battuto

Battuto: a battuto (the French equivalent is known as the bouquet garni) is the finely chopped mixture of herbs and (in this case vegetables) that flavor an Italian dish —

For Vitello Tonnato the battuto: a battuto contains 30 gr each of carrot, celery, onion, and flat-leaved parsley

4 salted anchovies, deboned and desalted

150 gr of best-quality tinned tuna

2 hard boiled egg yolks

20 gr salted capers, desalted

1/2 tablespoon tarragon vinegar

3 tablespoons lemon juice

1 dl olive oil

pepper and salt

Method

Marinate the meat for 24 hours in the white wine with the sage leaves and the bay leaf.

Sieve the marinade and put it in a pan with 1 tablespoon of olive oil and 2dl of water. Bring to a boil, put the meat in the liquid with the battuto and let simmer for 30 minutes.

Add the anchovies and continue to simmer for another 30 minutes. Turn off the heat and let the meat cool in the cooking liquid. Wrap it in cling film and let it get thoroughly cold in the fridge.

Sieve the cooking liquid into a pan, and let it reduce to 2 1/2 dl. Let it cool down completely.

Put the tuna with the egg yolks and the cooked anchovies in a blender. Add half of the capers, the lemon juice, the vinegar and the olive oil and blend. Thin down this mixture with 1 1/2 dl of the cooking juice.
Aim for a relative thick consistency, and taste for salt and pepper.

Cut the meat in thin slices, and put on a serving dish. Cover with the sauce, and garnish with the remaining capers. Let rest for a few hours in a cold place (or overnight in the fridge, but do take it out before serving to come to room temperature).

Although vitello tonnato is an antipasto dish, it can be perfectly served as a light lunch. Serve with a nice white wine, such as Arneis, a Vernaccia di San Gimignano or a Greco di Tufo.

(Source: www.cucinone.com)