Original Vitello Tonnato
|Boneless veal leg||3 Pound (1 Piece)|
|Boned leg of veal||3 Pound (1 Piece)|
|Onion||1 Large, sliced|
|Carrots||2 , sliced|
|Celery stalks||2 , sliced|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Lemon slices||4 (For Garnish)|
|For tuna fish sauce|
|Canned tuna fish||7 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Homemade mayonnaise||2⁄3 Cup (10.67 tbs)|
1 Prepare this dish a day before serving. Ask your butcher to bone and tie a piece of leg of veal.
2 Chop anchovies and stuff them into holes pierced on the surface of the meat.
3 Place some bay leaves on the top of veal.
4 In an ovenproof casserole, place the meat along with onions, carrots, celery, parsley and cloves add salt and pepper for seasoning.
5 Pour wine and add water just enough to cover the meat.(or you can skip the wine and just use water)
6 Bring the meat to a boil and skim.
7 Cook on low heat in a covered casserole and simmer gently for 1 1/2 to 2 hours.
8 When the veal becomes tender,remove the strings and return it back to the stock.Set aside until cold.
9 For tuna fish sauce: In a blender jar,combine tuna fish, anchovies, capers, lemon juice and pepper.
10 Add in mayonnaise and blend until smooth. If the sauce is too thick you can add some strained veal stock.
11 Throughly drain the cold veal and place in a bowl.
12 Cover the veal with the sauce and refrigerate overnight.
13 An hour before serving,remove veal from the sauce and scrape off the excess sauce into the bowl.
14 Thinly slice the veal and arrange them on a meat platter in a row slightly overlapping.
15 Pour the remaining sauce on the veal. Add some stock or olive oil to thin down the sauce if necessary.
16 Refrigerate until ready to serve.
17 Garnish with lemon slices and capers.Serve.