Vitello tonnato
Serves 6
1kg leg or loin of veal, boned and rolled
1 clove garlic, sliced lengthways
3 anchovy fillets, cut into pieces
1 onion, cut in half
2 carrots, coarsely diced
1 stick celery, chopped into 2cm lengths
1¼ L water
100ml white wine
2 bay leaves
5 peppercorns
Pierce veal all over with the point of a sharp knife.
Insert garlic and half the anchovies into the slits in the veal.
Place the veal in a pan and cover with cold water, add wine, vegetables and herbs.
Simmer on the stove top for approx 1½ to 2 hours until the veal is tender when pierced with a skewer.
Allow the veal to cool in the stock, then refrigerate overnight.
1kg leg or loin of veal, boned and rolled
1 clove garlic, sliced lengthways
3 anchovy fillets, cut into pieces
1 onion, cut in half
2 carrots, coarsely diced
1 stick celery, chopped into 2cm lengths
1¼ L water
100ml white wine
2 bay leaves
5 peppercorns
Pierce veal all over with the point of a sharp knife.
Insert garlic and half the anchovies into the slits in the veal.
Place the veal in a pan and cover with cold water, add wine, vegetables and herbs.
Simmer on the stove top for approx 1½ to 2 hours until the veal is tender when pierced with a skewer.
Allow the veal to cool in the stock, then refrigerate overnight.
125ml cream
1 egg yolk
200g tin of tuna
3 anchovy fillets, cut into pieces
2 tablespoons lemon juice
150ml olive oil
2 tablespoons capers
salt and pepper
Strain 100ml of the veal stock for use in the dressing.
Drain the tuna then using a food processor blend together cream, egg yolk, tuna, anchovies and lemon juice. Gradually add the olive oil.
Remove from processor and stir in capers, salt and pepper to taste and enough of the strained stock to give the sauce a creamy consistency.
Remove the veal from its cooking liquid, and wipe clean of any jellied stock.
On a large serving platter spread a small amount of the tuna dressing. Slice the veal thinly and lay out on the sauce in an over lapping pattern. Cover in the tuna dressing.
Serve with a pear and fennel salad or a leafy green salad.
Note: any remaining veal stock can be frozen for future use or it must be used immediately.