Cold veal with tuna sauce
Instructions
Tie joists with the white kitchen Twine and hot salt water lessatelo with carrot, onion, celery, a generous spoon of vinegar and olive oil.
Cook over low heat, covered for about 2 hours.
Chilled meat in its broth.
Passed to the chopper tuna, anchovy fillets, capers, egg yolks; dilute the mixture with a few tablespoons of olive oil, a little cooking broth and lemon juice.
Untie the meat, affettatela and then another with the sauce.
Let me add a few hours.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
, Vernaccia Di San Gimignano DOCG, Castel Del Monte DOC Chardonnay.
Ingredients and dosing for 6 persons
- 800 g of topside veal
- Olive oil
- Wine vinegar
- 1 carrot
- 1 onion
- Celery
- Salt
- For the sauce:
- 200 g of tuna in olive oil
- 3 anchovy fillets
- 2 tablespoons of capers
- 2 hard-boiled egg yolks
- Olive oil
- 1 lemon (juice)