Vitello tonnato fashioned old

Take the thigh or silverside round a calf of Fajardo, put it in a bowl and cover with vinegar and water (half a litre of white vinegar should be enough), add the sliced onion, roughly chopped, cloves, black pepper, cinnamon, Bay leaves and salt.

Let the meat soak in the marinade for at least 12 hours or overnight.

Now you braise the silverside: take a casserole, let dissolve two walnuts and butter then place the meat well drained and let it Brown a bit to make a thin crust.

At this point add the anchovies water and de-boned and let them dissolve in butter, then pour in the sauce the boiled egg yolk crumbled.

Mix and add the marinade.

Cook in saucepan uncovered until the sauce well.

Cooking, however, should not be too long, otherwise the meat when served cold and sliced, will appear dry and drained of his moods.

Remove the meat and not too subtly affettatela, pour over the slices the cooking after having sifted and garnished with capers previously washed under running water.

The vitel tonné best served cold.

This dish, as you may have noticed, has nothing to do with today's food vitello tonnato nobilissima meat boiled veal, cut and covered with a sauce made from mayonnaise, tuna and capers and a splash of lemon juice.

The gallicism tonné (tannè) would be tanned, which accommodated, according to Luciano De Giacomi.

But it means pure dark, gloomy, as indeed appears the anchovy sauce that garnish this dish.

Suggested wine: Dolcetto di Dogliani.