Veal Tuna Style
Source of Recipe
Il Portico
List of Ingredients
2 lb. Lean boneless veal
4 anchovy fillets
1 med. Onion
parsley sprigs
1 tbs. Salt
1 garlic clove, sliced lengthwise into 4 pieces
3 tbs. Olive oil
2 1/2 c. veal sauce (recipe below)
1/4 tsp. freshly ground pepper Recipe
Makes 4 shallow cuts into veal and insert sliced garlic. Cover each garlic piece with anchovy fillet and lightly tie all around with a string so fillets and garlic remain in place.
Sprinkle meat with salt and pepper. In a small saucepan, place oil and sliced onion. Add the meat and brown on all sides, turning meat frequently.
Add 2 1/2 cups of water and bring to a rapid boil. Lower the heat and cook, covered, for 1 3/4 to 2 hours. Uncover and boil down until the liquid is reduced in half.
Transfer the meat to a glass, ceramic or plastic container, and strain the liquid over the meat. Let cool and store in refrigerator for several hours or overnight.
Drain, remove the string and cut into very thin slices. Arrange the slices on a serving plate in layers, covering each layer with veal sauce.
Cover with plastic wrap and refrigerate again. Garnish with parsley and serve with cold rice salad.
Sauce for Veal Tuna Style
Ingredients
1 egg
1 egg yolk
juice of 1 lemon
2 tsp. tiny capers packed in vinegar, drained
1 tsp. mustard6 anchovy fillets
1 1/2 c. olive oil
2 small cans of tuna in oil
1/4 tsp. freshly ground black pepper
2 tbs. Concentrated liquid from the meat, if needed
Procedure
Place egg, egg yolk, half of lemon juice, capers, mustard, tuna and anchovy fillets in blender. Set on medium-high speed and blend while adding oil and the remaining lemon juice alternately. You can also use plain mayonnaise.
The sauce should have the consistency of a very liquid mayonnaise. If it is too thick, add some concentrated meat liquid.
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