Italian cookie easy

Italian cookie easy

Thursday, January 20, 2011

Veal with tuna sauce

The basis of this famous dish is the topside of veal, cut long and thin, full, weighs abouta pound and a half, or you can use the spindle or the flesh of the shoulder of the calf.

Serves 4

750 g of meat
1 onion
1 celery stalk
1 carrot
5 liters of water

For the tuna sauce
1 whole egg and 2 egg yolks
170 g of tuna in oil
2 anchovy fillets
1 tablespoon capers
1 tablespoon lemon juice
A few tablespoons of oil


     * Bring to a boil in a pot with 5 liters of water, onion, celery, carrot, bouquet garni.
     * After 20 minutes of slow boil and cook the meat soak for about an hour and 15 minutes, skimming any impurities that repeatedly come to the surface.
     * Put in a blender the whole egg and 2 egg yolks, tuna, anchovies, capers, lemonand a tablespoon hate oil.
     * Blend combining flush more oil until the sauce is dense .*
     * With a sharp knife cut the meat into thin slices and lay on a cold plate: spread over the sauce and decorate with what you like.

NB: If you must leave the preparation on hold, you better cover it, otherwise the saucetends to scurisi.

* Alternatively, you can mix the tuna, capers, anchovies and incorporate them in a cupof mayonnaise.

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