Serves two people
Ingredients
600 g of roast veal
3 sprigs of rosemary
10 g butter
2 tablespoons extra virgin olive oil
2 teaspoons garlic powder
100 ml white wine
salt
pepper
½ liter of vegetable broth
Preparation
* Wash the sprigs of rosemary. Keep one aside and use the other caught betweenthe network dell'arrosto.
* In a saucepan melt the butter in the oil and brown the roast on high heat.
* When is a uniform golden add the garlic and chopped rosemary.
Sull'arrosto * Pour the white wine and cook over high heat for a couple of minutes.
* Lower heat, add salt and pepper and cover.
* Cook for one hour, turning halfway through cooking, always a slow fire. If the juiceshad dried too much, add the boiling broth.
* When cooked, raise the heat for a minute or two to brown the roast.
* Add salt and let stand about ten minutes.
* Serve sliced very thin.
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
Ingredients
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
Preparation
* 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.
Serves 2 people
Ingredients
250 g turkey breast
30 g butter
half shallot
Flour
2 tablespoons chopped walnuts
1 small bottle of cream
1 sprig of rosemary
Sale
White wine
Pepper
Preparation
* Dip the scallops in a thin layer of flour.
* Peel the shallots, slice thin and brown in a skillet with butter, chopped sage, therosemary and walnuts.
* Add the scallops and brown for another 4-5 minutes, turning halfway through cooking with 2 scoops.
* Add salt and pepper, pour a splash of wine, raise the heat and allow to evaporatealmost completely.
* Place the scallops on a plate and keep warm;
* United in the pan in the cream, salt and pepper and allow to thicken for a fewseconds over high heat.
* Put the scallops in the pan and let it season for a few seconds, turning a few timesbefore serving with the sauce.
