Veal in sauce
Instructions
Put to cook the meat with the vegetables, Peel the nut, the wine and the right amount of salt.
Let it cool in the broth, then sgocciolatela, cut it into thin slices and place it on the serving dish.
Prepare the sauce: crush with a fork the yolks of hard-boiled eggs and roll them into balls with vinegar.
Stir yolk raw, add salt and pepper and pour the oil as mayonnaise.
When the sauce is ready add the capers, gherkins and the chopped Basil and mix thoroughly.
With this sauce cover the slices of meat that will take a while to cool before serving.
Ingredients and dosing for 4 persons
- 600 g of veal silverside (600 g pieces)
- 1 nut for the stock
- 1 carrot
- 1 onion
- 1 stalk of celery
- 1 glass dry white wine
- Salt
- For the sauce:
- Pepper
- 2 hard-boiled egg yolks
- 1 raw egg yolk
- 1/2 cup of olive oil extra virgin
- 2 bunches of basil
- 1 tablespoon of capers
- 3 pickles
- 1 teaspoon of wine vinegar
- Salt
- Pepper